RECIPE DETAILS
Item ID: FS042
Serving Description: 1 Sandwich
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS042
Serving Description: 1 Sandwich
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Boulder Valley School District Food Services
Green onions yield 83%
1. Slice green onions.
2. Drain and rinse roasted red pepper.
3. Mince garlic.
4. Puree corn tortillas in robo coupe.
5. Preheat oven to 350 degrees F. if preparing and serving same day.
Preparation
1. Steam quinoa and water for about 30 minutes. Cool on sheetpan.
2. Mix all ingredients together.
3. Using a #8 disher (1/2 cup), scoop out 15 balls of quinoa mixture and put on lined sheetpan.
4. Gently flatten each ball.
5. Chill or freeze if preparing for cook/chill/ship.
6. When ready to cook, bake at 350 degrees for 15-20 minutes.
Serving
Serve patties on 2 oz whole grain buns
Serving = 1 Sandwich
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 1 | Calories: 478.21 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 3.46% | |
| Red Orange: 0 | Grains: 2.5 | Sodium: 1019.91 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
