RECIPE DETAILS
Item ID: 1979378
Serving Description: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1979378
Serving Description: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
ields
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Green onions, thinly sliced (with tops): 83%
Pre-Preparation
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Wash all produce thoroughly.
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Wash and slice green onions.
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Drain and rinse roasted red peppers.
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Mince garlic.
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Purée corn tortillas in a food processor.
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If preparing and serving the same day, preheat the oven to 350°F.
Preparation
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Steam quinoa in water for about 30 minutes. Cool on sheet pans to 41°F or less using HACCP procedures.
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Mix all ingredients until evenly combined.
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Using a #8 disher (1/2 cup), scoop 15 portions of the quinoa mixture onto a lined sheet pan.
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Gently flatten each portion.
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Keep refrigerated if patties will be used on a different day.
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When ready to cook, bake at 350°F for 15–20 minutes, or until patties reach an internal temperature of 165°F.
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Hold hot until service at 140°F or higher.
Serving
Serve patties on 2-oz whole-grain buns.
Serving = 1 sandwich
Recipe Source
Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 2.5 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 343.06 kcal |
| Total Fat | 7.85 gm |
| Saturated Fat | 2.57 gm |
| Trans Fat | 0.00* gm |
| Sodium | 652.61 mg |
| Carbohydrates | 54.41 gm |
| Fiber | 6.16 gm |
| Sugars | 3.53* gm |
| Added Sugars | 1.03* gm |
