Aztec Grain Salad USDA Recipe for Family Child Care Homes
Age Group: Ages 6-18
Serving Size: 6
Whole Grains: Aztec Grain Salad combines a South American, high-protein grain called quinoa with aromatic roasted butternut squash, crisp apples, and dried cranberries to make a delicious and colorful side dish.CACFP CREDITING INFORMATION 1 cup provides ⅛ cup vegetable, ⅜ cup fruit, and 1 oz equivalent grains.
Ingredients
- 1½ cups Quinoa, dry
- 1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
- 1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
- 1 Tbsp Canola oil
- ¼ tsp Ground ginger
- ¾ tsp Ground cinnamon
- ¼ cup Frozen orange juice concentrate
- 1½ Tbsp Extra virgin olive oil
- 1 tsp Honey
- ⅓ tsp Dijon mustard
- 2 Tbsp Red wine vinegar
- ⅛ tsp Salt
- 1 dash Ground black pepper
- 1 dash Ground white pepper
- ½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
- ⅓ cup Dried cranberries, finely chopped
- ⅓ cup Golden raisins, seedless, finely chopped
Quantity
- 1½ cups Quinoa, dry
- 1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
- 1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
- 1 Tbsp Canola oil
- ¼ tsp Ground ginger
- ¾ tsp Ground cinnamon
- ¼ cup Frozen orange juice concentrate
- 1½ Tbsp Extra virgin olive oil
- 1 tsp Honey
- ⅓ tsp Dijon mustard
- 2 Tbsp Red wine vinegar
- ⅛ tsp Salt
- 1 dash Ground black pepper
- 1 dash Ground white pepper
- ½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
- ⅓ cup Dried cranberries, finely chopped
- ⅓ cup Golden raisins, seedless, finely chopped
Ingredients
- 1½ cups Quinoa, dry
- 1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
- 1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
- 1 Tbsp Canola oil
- ¼ tsp Ground ginger
- ¾ tsp Ground cinnamon
- ¼ cup Frozen orange juice concentrate
- 1½ Tbsp Extra virgin olive oil
- 1 tsp Honey
- ⅓ tsp Dijon mustard
- 2 Tbsp Red wine vinegar
- ⅛ tsp Salt
- 1 dash Ground black pepper
- 1 dash Ground white pepper
- ½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
- ⅓ cup Dried cranberries, finely chopped
- ⅓ cup Golden raisins, seedless, finely chopped
Quantity
- 1½ cups Quinoa, dry
- 1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
- 1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
- 1 Tbsp Canola oil
- ¼ tsp Ground ginger
- ¾ tsp Ground cinnamon
- ¼ cup Frozen orange juice concentrate
- 1½ Tbsp Extra virgin olive oil
- 1 tsp Honey
- ⅓ tsp Dijon mustard
- 2 Tbsp Red wine vinegar
- ⅛ tsp Salt
- 1 dash Ground black pepper
- 1 dash Ground white pepper
- ½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
- ⅓ cup Dried cranberries, finely chopped
- ⅓ cup Golden raisins, seedless, finely chopped
*See Marketing Guide
Ingredients
- 1½ cups Quinoa, dry
- 1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
- 1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
- 1 Tbsp Canola oil
- ¼ tsp Ground ginger
- ¾ tsp Ground cinnamon
- ¼ cup Frozen orange juice concentrate
- 1½ Tbsp Extra virgin olive oil
- 1 tsp Honey
- ⅓ tsp Dijon mustard
- 2 Tbsp Red wine vinegar
- ⅛ tsp Salt
- 1 dash Ground black pepper
- 1 dash Ground white pepper
- ½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
- ⅓ cup Dried cranberries, finely chopped
- ⅓ cup Golden raisins, seedless, finely chopped
Quantity
- 1½ cups Quinoa, dry
- 1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
- 1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
- 1 Tbsp Canola oil
- ¼ tsp Ground ginger
- ¾ tsp Ground cinnamon
- ¼ cup Frozen orange juice concentrate
- 1½ Tbsp Extra virgin olive oil
- 1 tsp Honey
- ⅓ tsp Dijon mustard
- 2 Tbsp Red wine vinegar
- ⅛ tsp Salt
- 1 dash Ground black pepper
- 1 dash Ground white pepper
- ½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
- ⅓ cup Dried cranberries, finely chopped
- ⅓ cup Golden raisins, seedless, finely chopped
*See Marketing Guide
Ingredients
- 1½ cups Quinoa, dry
- 1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
- 1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
- 1 Tbsp Canola oil
- ¼ tsp Ground ginger
- ¾ tsp Ground cinnamon
- ¼ cup Frozen orange juice concentrate
- 1½ Tbsp Extra virgin olive oil
- 1 tsp Honey
- ⅓ tsp Dijon mustard
- 2 Tbsp Red wine vinegar
- ⅛ tsp Salt
- 1 dash Ground black pepper
- 1 dash Ground white pepper
- ½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
- ⅓ cup Dried cranberries, finely chopped
- ⅓ cup Golden raisins, seedless, finely chopped
Quantity
- 1½ cups Quinoa, dry
- 1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
- 1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
- 1 Tbsp Canola oil
- ¼ tsp Ground ginger
- ¾ tsp Ground cinnamon
- ¼ cup Frozen orange juice concentrate
- 1½ Tbsp Extra virgin olive oil
- 1 tsp Honey
- ⅓ tsp Dijon mustard
- 2 Tbsp Red wine vinegar
- ⅛ tsp Salt
- 1 dash Ground black pepper
- 1 dash Ground white pepper
- ½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
- ⅓ cup Dried cranberries, finely chopped
- ⅓ cup Golden raisins, seedless, finely chopped
*See Marketing Guide
Ingredients
- 1½ cups Quinoa, dry
- 1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
- 1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
- 1 Tbsp Canola oil
- ¼ tsp Ground ginger
- ¾ tsp Ground cinnamon
- ¼ cup Frozen orange juice concentrate
- 1½ Tbsp Extra virgin olive oil
- 1 tsp Honey
- ⅓ tsp Dijon mustard
- 2 Tbsp Red wine vinegar
- ⅛ tsp Salt
- 1 dash Ground black pepper
- 1 dash Ground white pepper
- ½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
- ⅓ cup Dried cranberries, finely chopped
- ⅓ cup Golden raisins, seedless, finely chopped
Quantity
- 1½ cups Quinoa, dry
- 1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
- 1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
- 1 Tbsp Canola oil
- ¼ tsp Ground ginger
- ¾ tsp Ground cinnamon
- ¼ cup Frozen orange juice concentrate
- 1½ Tbsp Extra virgin olive oil
- 1 tsp Honey
- ⅓ tsp Dijon mustard
- 2 Tbsp Red wine vinegar
- ⅛ tsp Salt
- 1 dash Ground black pepper
- 1 dash Ground white pepper
- ½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
- ⅓ cup Dried cranberries, finely chopped
- ⅓ cup Golden raisins, seedless, finely chopped
*See Marketing Guide
Instructions
- Preheat oven to 400 °F.
- Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 3 cups water in a medium pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Cover and refrigerate. A rice cooker may be used with the same quantity of quinoa and water.
- Combine apples and squash in a large mixing bowl. Add canola oil, ⅛ tsp ginger, and ¼ tsp cinnamon. Toss well to coat.
- Pour apples/squash mixture onto a large baking sheet and place in oven at 400 °F. Roast for 15 minutes or until squash is soft and slightly brown on the edges. Do not overcook. Remove and set aside to cool.
- In a medium mixing bowl, combine orange juice, olive oil, honey, Dijon mustard, red wine vinegar, salt, peppers, cilantro, and remaining ginger and cinnamon. Whisk together to make dressing.
- In a large mixing bowl, combine quinoa, apples/squash mix, cranberries, raisins, and dressing. Toss well to combine. If desired, garnish with additional cilantro. Cover and refrigerate for about 2 hours. Serve chilled.
Nutrition INFORMATION
Aztec Grain Salad USDA Recipe for Family Child Care Homes
Amount Per Serving
1 cup
Calories
298
Total Fat
8
g
12
%
Saturated Fat
1
g
6
%
Cholesterol
0
mg
0
%
Sodium
58
mg
3
%
Total Carbohydrate
54
g
18
%
Dietary Fiber
6
g
25
%
Protein
6
g
12
%
Vitamin A
3392
IU
68
%
Vitamin C
15
mg
18
%
Calcium
44
mg
4
%
Iron
2
mg
11
%
N/A=data not available
*Marketing Guide
Yield / Volume
