Quinoa Southwest Pilaf Military Foodservice

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INGREDIENTS

  • 8 qts. boiling vegetable or chicken stock
  • 10 T. + 2 t. ground cumin
  • 4 c. black beans, canned, drained
  • 4 c. frozen corn kernels
  • 4 c. fresh chopped cilantro

Directions

  1. Into each of 4 hotel pans, add 2 lbs. InHarvest White Quinoa, 2 qts. hot stock, 2 T. + 2 t. ground cumin, 1 c. black beans, 1 c. corn, mix until combined.
  2. Cover with foil and place in 350°F oven for 21 minutes.
  3. Stir in 1 c. fresh chopped cilantro into each pan before serving.

Recipe Yield: 100 (6 oz.) portions

Nutrition Facts

Per serving: 170 cal., 8 g pro., 28 g carb., 4 g fiber, 3 g fat, 0 mg chol., 135 mg sod.

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