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

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

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.

Source: Wisconsin Home Grown-Farm to School Recipes (Wisconsin Department of Public Instruction).