Mediterranean Breakfast Quinoa
50 servings (1 cup)
Crediting:
1 cup provides:
- 1.25 oz equivalent meat alternate, 0.75 oz equivalent grains, ⅛ c red/orange vegetable, ⅛ c additional vegetable, and ¼ c other vegetable.
PrimeroEdge Recipe Code: SR110037
| Category: | Eggs |
Ingredients
Mediterranean Breakfast Quinoa
| 9 cups Quinoa |
| 18 cups Chicken Broth, low sodium |
| 4.5 oz Garlic, minced |
| 1 cup (5 oz) Onions, green, chopped |
| 2 Tbsp Ground Black Pepper |
| 5 ¾ cup (2 lbs 6 oz) Bell Peppers, sliced |
| 5 cups (2 lbs 3 oz) Onion, red, sliced |
| 8 cups (2 lbs 8 oz) Zucchini, sliced |
| ¼ cup Oil, olive |
| 9 cups (4 lbs 12 oz) Tomatoes, diced |
| 1 ½ cups Basil, fresh, chopped |
| 9 cups Spinach, fresh |
| 27 each Eggs, whole |
| 1 ½ cups Lemon Juice |
| 3 ¼ cups (13 oz) Feta Cheese, crumbled |
Mediterranean Breakfast Quinoa Directions
- Rinse quinoa under running water thoroughly.
- In a pot, pour quinoa, chicken broth, minced garlic, chopped green onions, and black pepper over high heat and bring to a rolling boil.
- Turn heat down to the lowest setting. Cover and cook for 15 minutes. Remove from the heat and let stand for 5 more minutes, covered.
- In a saucepan, heat olive oil over medium-high heat and sauté bell pepper and onion, until softened. Add zucchini, cook until tender, and set aside.
- Scramble 27 eggs in a separate pan, breaking into small crumbles.
- Mix all ingredients quinoa, eggs, vegetables, and basil and place in sheet pan. Sprinkle lemon juice and feta cheese on top and serve hot. CCP: Hold at 140° F or higher for hot service.
Recipe notes
Source: 
WI Home Grown: Farm to School Recipes, page 17.
