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
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 | 650.46 mg |
| Carbohydrates | 54.41 gm |
| Fiber | 6.16 gm |
| Sugars | 3.53* gm |
| Added Sugars | 1.03* gm |
