FS095 - QUINOA PATTY SANDWICH PK

Hot
Recipe Source: BVSD
  • 100
  • 1/2
  • Serving Measure: SANDWICH
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 SANDWICH
  • Nutrition Link: 80315
  • Food Category: Vegetarian
  • HACCP: VEGA
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Boulder Valley School District Food Services

    Green onions yield 83%

  • Preparation Instructions:

    Steam quinoa and water about 30 minutes. Cool on sheetpan.
    Puree corn tortillas in robo coupe.
    Fine slice green onions and small dice red peppers. Mince garlic.
    Mix all ingredients together. Using a #8 disher (1/2 cup), scoop out 15 balls of quinoa mixture and put on lined sheetpan. Gently flatten and chill or freeze if preparing for cook/chill/ship.

  • Serving Instructions:

    Bake in 350 degree oven for 15-20 minutes.

    Serve on 2 oz whole grain bun and slice in half for PK serving.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0.25 Calories: 238.53
Dark Green: 0 Milk: 0 Sat. Fat: 3.39%
Red Orange: 0 Grains: 1.25 Sodium: 461.42
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
FS095 - QUINOA PATTY SANDWICH PK

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