Hearty Hummus & Quinoa Bowl
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: intermediate
Servings: 50
Ingredients
50 each Pita Bread, whole-grain rich
3 1/2 pounds Quinoa, dry
1 3/4 gallons Hummus, prepared (See Lemon Garlic Hummus recipe)
2 1/2 gallons Israeli salad, prepared (See Israeli Salad recipe)
1 cup Paprika, optional garnish
Servings: 100
Ingredients
100 each Pita Bread, whole-grain rich
7 lbs Quinoa, dry
3 1/2 gallons Hummus, prepared (See Lemon Garlic Hummus recipe)
5 gallons Israeli salad, prepared (See Israeli Salad recipe)
1 pint Paprika, optional garnish
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Prepare hummus and Israeli salad following recipe cards.
2. Prepare quinoa as instructed on the box or bag.
3. Allow quinoa to cool (can be prepared the day before).
HACCP Critical Control Point: Hold at internal temperature of 40°F or below.
Serving Information
To prepare the bowl, place ingredients in a 10 ounce bowl:
½ cup quinoa
½ cup hummus
¾ cup Israeli salad
1 pita
Sprinkle hummus with 1 tsp. paprika. Cover and serve on the line or as a grab & go option.
Each bowl is a reimbursable meal, providing 2 meat alternates, 2 grain equivalents and ¾ cup other vegetable.
Childcare programs can cut the servings in half to provide 1 meat alternate, 1 grain equivalent and ⅜ cup vegetable serving.
Nutrition Information
Nutrition Information per flatbread
Calories: 732 Total Fat: 21g Saturated Fat: 3g Monounsaturated Fat: 11g
Polyunsaturated Fat: 10g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 111g Fiber: 17g
Total Sugar: 4g Protein: 26g Sodium: 799mg Vitamin A: 1μg Vitamin C: 22mg Calcium: 129mg Iron: 8.5mg Folate: 274μg
