Products used in this recipe
Garden Quinoa Lunchbox
Yield: 40 Servings
Yield: 40 Servings
Need an energizing lunch that keeps your students fueled and focused? Serve up this colorful, power-packed lunch that's loaded with quinoa and veggies.
Preparation Instructions:
Step 1
Thaw chicken and edamame overnight in the refrigerator.
Step 2
Preheat convection oven to 350°F.
Step 3
Spread sweet potatoes in a single layer on a sheet pan sprayed with pan release. Bake in convection oven at 350°F for 15-20 minutes until crisp and brown around the edges.
Step 4
Place edamame in a 2-inch perforated pan. Steam for 3-5 minutes. Do not overcook!
Step 5
Place thawed, diced chicken in a 2-inch deep full size steamtable pan. Cover and heat in convection oven at 350°F for 10-12 minutes or until heated through. Add sauce and stir to coat.
Step 6
To serve, assemble boxes clockwise: 1 cup quinoa, 1/2 cup sweet potatoes, 1/4 cup edamame, and a #12 disher teriyaki chicken.
Meal Components
2 oz. m/ma, 2 oz WGR grain, 1/2 cup red/orange vegetable, 1/4 cup bean and peas
