Quinoa Tabouli

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Number of portions 100
Portion size 1/2 cup

4 lbs Uncooked Quinoa
1 Gallon Tap Water
6 Cups Cherry Tomatoes
3 lbs Cucumber, Peeled
2/3 Tablespoons Chopped Fresh Parsley
1/2 Cup Olive Oil
1 Pint Lemon Juice

Cook Quinoa and water in steamer for approximately 15 minutes
Roughly chop parsley
Slice the cucumbers into half moons
Slice cherry tomatoes in half
Whisk lemon, olive oil, salt together to make a dressing
Add dressing over the vegetables and quinoa
Best if it sits for several hours in the refrigerator

K-8 serving =1/2 cup - credits 1 grain 1/8 cup red veg

9-12 serving 3/4 cup credits 1.5 grain 1/4 cup red veg

CCP: Hold for cold service at 41° F or lower.

CCP: Refrigerate until served.