Chef Hollie Green of Novato Unified School District turns quinoa into a vibrant greek salad that fits nutrition regs and students of all ages can enjoy.
2 1/2 qt. dry quinoa
5 qt. water
5 qt. carrots, peeled
5 qt. yellow bell pepper
5 qt. cherry tomatoes
2.5 qt. red onion, diced and macerated with salt
3 1/2 tbsp. salt
3 1/4 cups white wine vinegar
2 1/2 tbsp. dijon mustard
1 1/2 cups olive oil
2 1/2 tsp. salt
1 tsp. oregano, dried
1. Put quinoa and water in a pot, add a pinch of salt and bring to a boil; then drop to a simmer, cover and set timer for 15 minutes.
2. Cut all vegetables in a medium-size dice (halve cherry tomatoes) and put them in a big bowl.
3. Make vinaigrette by placing all the ingredients into a bowl and mixing.
4. Check quinoa: At 15 minutes, see if all the water has been absorbed. Scoop quinoa out of pot and spread out on a parchment-lined cookie sheet to dry.
5. Combine cooked quinoa, vinaigrette and chopped vegetables in a big bowl.
6. To serve: In a bowl or plate, put 1 cup of Greek quinoa salad next to a scoop of hummus and serve with 2-3 pita triangles for dipping.