Quinoa Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
Four sides or two entrée-size portions

This salad features veggies, greens and quinoa, hitting multiple flavor notes in each bite.

Ingredients

1 cup quinoa
3 cups water
½ tsp. sea salt
2 cups medium diced English cucumber
1 finely diced small red onion
2 medium diced vine-ripened tomatoes
1 jalapeños, seeded if desired, finely chopped
1 small bunch cilantro, chopped
1 tbsp. red wine vinegar
2 tbsp. fresh lime juice
3 tbsp. extra-virgin olive oil
2 cups fresh arugula
1 medium diced avocado
¼ tsp. fresh ground black pepper

Steps

  1. Place quinoa in bowl and cover with cold water. Let sit for five minutes. Drain through strainer, and rinse until water runs clear.
  2. Bring 3 cups water to a boil in medium saucepan. Add salt (½ to ¾ teaspoon) and quinoa. Bring back to a boil and reduce heat to low. Cover and simmer 15 minutes, or until quinoa is tender and translucent; each grain should have little thread.
  3. Drain off water in pan through strainer and return quinoa to pan. Cover pan with clean dishtowel, replace lid and allow to sit for 10 minutes. If making for freezer, uncover and allow cooling and then place in plastic bags. Flatten bags and seal.
  4. Meanwhile, place finely diced cucumber in colander and sprinkle with salt. Toss and let sit for 15 minutes. Rinse cucumber with cold water and drain on paper towels. If using onion, place in bowl and cover with cold water. Let sit for five minutes, then drain. Rinse with cold water and drain on paper towels.
  5. Combine tomatoes, jalapeños, cilantro, vinegar, lime juice and olive oil and pepper in bowl. Add cucumber and onion, season to taste with salt and add quinoa and arugula. Toss together and taste. Adjust seasonings as needed. Serve garnished with sliced avocado and cilantro.
Source: UW Health, University of Wisconsin-Madison

More From FoodService Director

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code