Mediterranean Breakfast Quinoa

50 servings (1 cup)


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


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

  1. Rinse quinoa under running water thoroughly.
  2. In a pot, pour quinoa, chicken broth, minced garlic, chopped green onions, and black pepper over high heat and bring to a rolling boil.
  3. 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.
  4. 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.
  5. Scramble 27 eggs in a separate pan, breaking into small crumbles.
  6. 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