This harvest grain salad is full of texture, flavor, and nutrition. Quinoa is an excellent source of plant-based protein, fiber, vitamins, and minerals. Apples provide a satisfying crunch in addition to immune-supporting antioxidants. Sunflower seeds and fruity balsamic vinaigrette are rich in heart-healthy fats which also help you stay satisfied between meals. A sprinkling of the California Dried Fruit Medley contributes even more texture, in addition to fiber and anti-inflammatory antioxidants.
Yield: 40 servings, ⅔ cup each (~5 ounce)
Contribution: ¼ cup fruit, 1 oz eq WGR grain
Directions
CCP: No bare hand contact with ready to eat food.
- In a large bowl, combine slightly cooled quinoa, vinaigrette, apple cider vinegar, diced apple, California Dried Fruit Medley, parsley, sunflower seeds, apple cider vinegar, and salt. Using a spatula, fold to combine. Cover and store in the refrigerator until ready to serve.
CCP: No bare hand contact with ready to eat food. - Using a #6 disher, serve ⅔ cup.
Ingredients
1 gallon + 1 quart quinoa, prepared
2 cups Balsamic Dried Fruit Vinaigrette (see p. 10 for recipe)
1 ½ cups apple cider vinegar
2 quarts diced apple, ½” (~2 lbs 2 oz)
2 cups California Dried Fruit Medley (diced dates, figs, prunes and raisins)
2 cups chopped parsley (~1.6 oz EP)
1 cup sunflower seeds
2 teaspoons salt
Nutrients per serving:
| Calories | 267 | kcal | Sat Fat | 1 | g |
| Protein | 6 | g | Chol | 0 | mg |
| Carb | 34 | g | Sodium | 155 | mg |
| Total Fat | 12 | g | Dietary Fiber | 4 | g |
California Dried Fruit Coalition 