RECIPE DETAILS
Item ID: 1979378
Serving Size: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1979378
Serving Size: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
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Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
ields
- Green onions, thinly sliced (with tops): 83%
Pre-Preparation
- Wash all produce thoroughly.
- Wash and slice green onions.
- Drain and rinse roasted red peppers.
- Mince garlic.
- Purée corn tortillas in a food processor.
- If preparing and serving the same day, preheat the oven to 350°F.
Preparation
- Steam quinoa in water for about 30 minutes. Cool on sheet pans to 41°F or less using HACCP procedures.
- Mix all ingredients until evenly combined.
- Using a #8 disher (1/2 cup), scoop 15 portions of the quinoa mixture onto a lined sheet pan.
- Gently flatten each portion.
- Keep refrigerated if patties will be used on a different day.
- When ready to cook, bake at 350°F for 15–20 minutes, or until patties reach an internal temperature of 165°F.
- 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
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| 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 |
| Vegetables, Additional | 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 |
