Quinoa: The Versatile Superfood for Modern Menus

Quinoa has become a menu staple, prized for its nutritional profile and versatility. Here's how to make the most of this ancient grain in your food service operation.

Quinoa Varieties

  • White Quinoa: Mildest flavor, fluffiest texture. Most versatile.
  • Red Quinoa: Slightly earthier, holds shape well. Great for salads.
  • Black Quinoa: Crunchiest, sweetest. Striking visual appeal.
  • Tri-Color Blend: Combines all three for visual variety.

Preparation for Bulk Cooking

Rinsing

Essential to remove saponins (natural coating with bitter taste). Rinse under cold water until no foam appears.

Cooking Ratios

1 part quinoa to 1.75 parts water or stock. For 5kg quinoa: 8.75 liters liquid.

Method

  1. Toast rinsed quinoa in dry pan for enhanced flavor (optional)
  2. Add to boiling salted water or stock
  3. Return to boil, reduce to simmer, cover
  4. Cook 15-20 minutes until germ separates
  5. Rest 5 minutes, fluff with fork

Recipe: Mediterranean Quinoa Salad (50 portions)

Ingredients:

  • 2.5kg white quinoa, cooked and cooled
  • 1kg cucumber, diced
  • 1kg cherry tomatoes, halved
  • 500g red onion, finely diced
  • 500g feta cheese, crumbled
  • 200g kalamata olives, sliced
  • 100g fresh parsley, chopped
  • 500ml lemon-olive oil dressing

Method: Combine all ingredients, season with salt and pepper. Can be prepared up to 24 hours ahead.

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