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Quinoa Bowl
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Quinoa Bowl USDA Recipe for Schools

An ancient grain called quinoa with creamy avocado, hearty black beans, and a zesty soy ginger dressing becomes a tantalizing mix of flavors in every bite.
NSLP/SBP CREDITING INFORMATION
1 quinoa bowl provides ½ cup total vegetable (⅛ cup additional vegetable, ⅛ cup beans, peas, and lentils, ⅛ cup red/orange vegetable, ⅛ cup other vegetable ),
2.00 oz eq meat/meat alternate, 2.00 oz eq grains.
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Main Dish (Entrée), Whole Grain-Rich, Plant-based/Vegan
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils, Other Vegetables
Meal Service Temperature: Cold
Cooking Method: Simmer
Season: Summer, Fall, Spring, Winter
50 servings
Calories: 515

Ingredients

50 Servings

    Weight

    • 8 lbs Quinoa, dry
    • - - Water
    • - - Salt
    • - - *Lime juice, fresh
    • - - Rice vinegar, unseasoned
    • - - Sesame oil
    • - - Olive oil
    • - - Soy sauce, low sodium
    • - - Ginger, fresh, finely minced
    • 3 lbs *Pepper, bell, red, fresh, small dice
    • 2 lbs 8 oz Black beans, canned, low-sodium rinsed, and drained
    • 1 lb *Onions, green, fresh with tops, sliced
    • 8 oz *Cilantro, fresh, rinsed, stems removed, finely chopped
    • 3 lbs *Avocado, mashed
    • 6 lbs Eggs, large, hard-boiled, halved

    Measure

    • 1 gal Quinoa, dry
    • 1 ½ gal Water
    • 2 tsp Salt
    • 3 cups *Lime juice, fresh
    • 1 ½ cup Rice vinegar, unseasoned
    • 1 ½ cup Sesame oil
    • 1 ½ cup Olive oil
    • ¾ cup Soy sauce, low sodium
    • ¾ cup Ginger, fresh, finely minced
    • 2 qts 2 cups *Pepper, bell, red, fresh, small dice
    • 1 qt 2 cups Black beans, canned, low-sodium rinsed, and drained
    • 1 qt 2 cups *Onions, green, fresh with tops, sliced
    • 2 cups *Cilantro, fresh, rinsed, stems removed, finely chopped
    • 1 qt 2 cups *Avocado, mashed
    • 50 eggs Eggs, large, hard-boiled, halved

    100 Servings

      Weight

      • 16 lbs Quinoa, dry
      • - - Water
      • - - Salt
      • - - *Lime juice, fresh
      • - - Rice vinegar, unseasoned
      • - - Sesame oil
      • - - Olive oil
      • - - Soy sauce, low sodium
      • - - Ginger, fresh, finely minced
      • 6 lbs *Pepper, bell, red, fresh, small dice
      • 5 lbs Black beans, canned, low-sodium rinsed, and drained
      • 2 lbs *Onions, green, fresh with tops, sliced
      • 1 lb *Cilantro, fresh, rinsed, stems removed, finely chopped
      • 6 lbs *Avocado, mashed
      • 12 lbs Eggs, large, hard-boiled, halved

      Measure

      • 2 gal Quinoa, dry
      • 3 gal Water
      • 1 Tbsp 1 tsp Salt
      • 6 cups *Lime juice, fresh
      • 3 cups Rice vinegar, unseasoned
      • 3 cups Sesame oil
      • 3 cups Olive oil
      • 1 ½ cup Soy sauce, low sodium
      • 1 ½ cup Ginger, fresh, finely minced
      • 1 gal 1 qt *Pepper, bell, red, fresh, small dice
      • 3 qts Black beans, canned, low-sodium rinsed, and drained
      • 3 qts *Onions, green, fresh with tops, sliced
      • 1 qt *Cilantro, fresh, rinsed, stems removed, finely chopped
      • 3 qts *Avocado, mashed
      • 100 eggs Eggs, large, hard-boiled, halved

      -

      50 Servings

        Weight

        • 8 lbs Quinoa, dry
        • - - Water
        • - - Salt
        • - - *Lime juice, fresh
        • - - Rice vinegar, unseasoned
        • - - Sesame oil
        • - - Olive oil
        • - - Soy sauce, low sodium
        • - - Ginger, fresh, finely minced
        • 3 lbs *Pepper, bell, red, fresh, small dice
        • 2 lbs 8 oz Black beans, canned, low-sodium rinsed, and drained
        • 1 lb *Onions, green, fresh with tops, sliced
        • 8 oz *Cilantro, fresh, rinsed, stems removed, finely chopped
        • 3 lbs *Avocado, mashed
        • 6 lbs Eggs, large, hard-boiled, halved

        Measure

        • 1 gal Quinoa, dry
        • 1 ½ gal Water
        • 2 tsp Salt
        • 3 cups *Lime juice, fresh
        • 1 ½ cup Rice vinegar, unseasoned
        • 1 ½ cup Sesame oil
        • 1 ½ cup Olive oil
        • ¾ cup Soy sauce, low sodium
        • ¾ cup Ginger, fresh, finely minced
        • 2 qts 2 cups *Pepper, bell, red, fresh, small dice
        • 1 qt 2 cups Black beans, canned, low-sodium rinsed, and drained
        • 1 qt 2 cups *Onions, green, fresh with tops, sliced
        • 2 cups *Cilantro, fresh, rinsed, stems removed, finely chopped
        • 1 qt 2 cups *Avocado, mashed
        • 50 eggs Eggs, large, hard-boiled, halved

        100 Servings

          Weight

          • 16 lbs Quinoa, dry
          • - - Water
          • - - Salt
          • - - *Lime juice, fresh
          • - - Rice vinegar, unseasoned
          • - - Sesame oil
          • - - Olive oil
          • - - Soy sauce, low sodium
          • - - Ginger, fresh, finely minced
          • 6 lbs *Pepper, bell, red, fresh, small dice
          • 5 lbs Black beans, canned, low-sodium rinsed, and drained
          • 2 lbs *Onions, green, fresh with tops, sliced
          • 1 lb *Cilantro, fresh, rinsed, stems removed, finely chopped
          • 6 lbs *Avocado, mashed
          • 12 lbs Eggs, large, hard-boiled, halved

          Measure

          • 2 gal Quinoa, dry
          • 3 gal Water
          • 1 Tbsp 1 tsp Salt
          • 6 cups *Lime juice, fresh
          • 3 cups Rice vinegar, unseasoned
          • 3 cups Sesame oil
          • 3 cups Olive oil
          • 1 ½ cup Soy sauce, low sodium
          • 1 ½ cup Ginger, fresh, finely minced
          • 1 gal 1 qt *Pepper, bell, red, fresh, small dice
          • 3 qts Black beans, canned, low-sodium rinsed, and drained
          • 3 qts *Onions, green, fresh with tops, sliced
          • 1 qt *Cilantro, fresh, rinsed, stems removed, finely chopped
          • 3 qts *Avocado, mashed
          • 100 eggs Eggs, large, hard-boiled, halved

          Instructions

          • Rinse quinoa thoroughly in a mesh strainer until water runs clear, not cloudy.
          • Combine quinoa, water and salt in a covered stockpot and bring to a boil. Reduce heat and simmer until water is completely absorbed about 10-15 minutes. When done, the 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. Transfer cooked quinoa to a shallow pan and refrigerate to cool.
            Critical Control Point:
            Cool to 41˚F or lower within 4 hours.
          • Dressing: In a separate bowl combine lime juice, rice vinegar, sesame oil, olive oil, soy sauce, and ginger. Whisk together until ingredients are well combined. Set aside for step 4.
          • In a large bowl combine the bell peppers, black beans, green onions, and cilantro. Add the dressing and mix well. Let marinate in the refrigerator for 1 hour.
            Critical Control Point:
            Cool to 41°F or lower within 4 hours.
          • Scoop 1 cup chilled quinoa into each bowl.
          • Using a No. 8 scoop, place ½ cup of black bean mixture on top of quinoa.
          • Just before serving, top with 1 oz of avocado and 2 halves of hard boiled egg.
          • Serve immediately. Serve 1 quinoa bowl per person.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 1quinoa bowl | Calories: 515 | Total Carbohydrate: 50g | Protein: 17g | Total Fat: 28g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 352mg | Dietary Fiber: 9g | Total Sugars: 3g | Vitamin A: 1065IU | Vitamin C: 44mg | Calcium: 82mg | Iron: 4mg | Added Sugars included: 0g