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QUINOA PATTY SANDWICH PK

RECIPE DETAILS

Item ID: FS095

Batch Quantity: 100

Serving Size: 1/2

Serving Measure: SANDWICH

Serving Description: 1/2 SANDWICH

Nutrition Link: 80315

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS095

Batch Quantity: 100

Serving Size: 1/2

Serving Measure: SANDWICH

Serving Description: 1/2 SANDWICH

Nutrition Link: 80315

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe source: Boulder Valley School District Food Services

Green onions yield 83%

Preparation

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

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

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

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

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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