Great USDA formatted recipes

Portion Size:

DIRECTIONS

Mix quinoa with broth and water. Bring to boil and cover. Decrease heat and simmer for 15 minutes until cooked. Fluff and cool.
Blend orange juice, vinegar, salad oil, soy sauce, ginger, garlic, cumin, and salt.
Mix turkey, beans, and cherry tomatoes with quinoa. Toss mixture with dressing.
Mix spinach and kale. Peel and dice avocados.
Use 12 oz. bowl for each serving. Place 1 c. of mixed greens in bowl. Place 2 #8 scoops of quinoa mixture on greens. Top with 2 tbsp. of diced avocado. Hold at 41° F until service.

INGREDIENT Quinoa
50 SERVINGS MEASURE: 2 qt. ½ c. WEIGHT: 3 lb. 6 oz.	100 SERVINGS MEASURE: 4 qt. 1 c. WEIGHT: 6 lb. 12 oz.

INGREDIENT Chicken broth, reduced sodium
50 SERVINGS MEASURE: 3 qt. WEIGHT:	100 SERVINGS MEASURE: 1 gal. 2 qt. WEIGHT:

INGREDIENT Water
50 SERVINGS MEASURE: 1 qt. WEIGHT:	100 SERVINGS MEASURE: 2 qt. WEIGHT:

INGREDIENT Orange Ginger Salad Dressing
50 SERVINGS MEASURE: WEIGHT:	100 SERVINGS MEASURE: WEIGHT:

INGREDIENT Orange juice
50 SERVINGS MEASURE: 2 qt. 1 ½ c. WEIGHT:	100 SERVINGS MEASURE: 1 gal. 3 c. WEIGHT:

INGREDIENT White vinegar
50 SERVINGS MEASURE: 2 c. WEIGHT:	100 SERVINGS MEASURE: 1 qt. WEIGHT:

INGREDIENT Vegetable salad oil
50 SERVINGS MEASURE: 2 c. WEIGHT:	100 SERVINGS MEASURE: 1 qt. WEIGHT:

INGREDIENT Soy sauce, reduced sodium
50 SERVINGS MEASURE: 1 c. WEIGHT:	100 SERVINGS MEASURE: 2 c. WEIGHT:

INGREDIENT Ground ginger
50 SERVINGS MEASURE: 1 ½ tbsp. WEIGHT:	100 SERVINGS MEASURE: 3 tbsp. WEIGHT:

INGREDIENT Granulated garlic
50 SERVINGS MEASURE: 1 ½ tbsp. WEIGHT:	100 SERVINGS MEASURE: 3 tbsp. WEIGHT:

INGREDIENT Cumin
50 SERVINGS MEASURE: 3 tbsp. WEIGHT:	100 SERVINGS MEASURE: ¼ c. 2 tbsp. WEIGHT:

INGREDIENT Salt
50 SERVINGS MEASURE: 1 tbsp. WEIGHT:	100 SERVINGS MEASURE: 2 tbsp. WEIGHT:

INGREDIENT JENNIE-O® All Natural Diced Turkey Breast ½", #263520
50 SERVINGS MEASURE: WEIGHT: 9 lb. 6 oz.	100 SERVINGS MEASURE: WEIGHT: 18 lb. 12 oz.

INGREDIENT Edamame beans, frozen, thawed
50 SERVINGS MEASURE: 1 qt. WEIGHT:	100 SERVINGS MEASURE: 2 qt. WEIGHT:

INGREDIENT Cherry tomatoes, halved
50 SERVINGS MEASURE: WEIGHT: 2 lb. 2 oz.	100 SERVINGS MEASURE: WEIGHT: 2 lb. 4 oz.

INGREDIENT Baby spinach, RTU
50 SERVINGS MEASURE: WEIGHT: 5 lb. 14 oz.	100 SERVINGS MEASURE: WEIGHT: 11 lb. 12 oz.

INGREDIENT Kale, RTU, chopped
50 SERVINGS MEASURE: WEIGHT: 3 lb. 2 oz.	100 SERVINGS MEASURE: WEIGHT: 6 lb. 4 oz.

INGREDIENT Avocados, fresh
50 SERVINGS MEASURE: 15 ea. WEIGHT: 6 lb. 2 oz.	100 SERVINGS MEASURE: 30 ea. WEIGHT: 12 lb. 4 oz.

NUTRIENTS PER SERVING
Calories
Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Carbohydrates
Dietary Fiber
Protein

*For preparation by a food preparation establishment only, according to the food code or equivalent.

Portion Size:

DIRECTIONS

Mix quinoa with broth and water. Bring to boil and cover. Decrease heat and simmer for 15 minutes until cooked. Fluff and cool.
Blend orange juice, vinegar, salad oil, soy sauce, ginger, garlic, cumin, and salt.
Mix turkey, beans, and cherry tomatoes with quinoa. Toss mixture with dressing.
Mix spinach and kale. Peel and dice avocados.
Use 12 oz. bowl for each serving. Place 1 c. of mixed greens in bowl. Place 2 #8 scoops of quinoa mixture on greens. Top with 2 tbsp. of diced avocado. Hold at 41° F until service.

INGREDIENTS	50 SERVINGS		100 SERVINGS
	MEASURE	WEIGHT	MEASURE	WEIGHT
Quinoa	2 qt. ½ c.	3 lb. 6 oz.	4 qt. 1 c.	6 lb. 12 oz.
Chicken broth, reduced sodium	3 qt.		1 gal. 2 qt.
Water	1 qt.		2 qt.
Orange Ginger Salad Dressing
Orange juice	2 qt. 1 ½ c.		1 gal. 3 c.
White vinegar	2 c.		1 qt.
Vegetable salad oil	2 c.		1 qt.
Soy sauce, reduced sodium	1 c.		2 c.
Ground ginger	1 ½ tbsp.		3 tbsp.
Granulated garlic	1 ½ tbsp.		3 tbsp.
Cumin	3 tbsp.		¼ c. 2 tbsp.
Salt	1 tbsp.		2 tbsp.
JENNIE-O® All Natural Diced Turkey Breast ½", #263520		9 lb. 6 oz.		18 lb. 12 oz.
Edamame beans, frozen, thawed	1 qt.		2 qt.
Cherry tomatoes, halved		2 lb. 2 oz.		2 lb. 4 oz.
Baby spinach, RTU		5 lb. 14 oz.		11 lb. 12 oz.
Kale, RTU, chopped		3 lb. 2 oz.		6 lb. 4 oz.
Avocados, fresh	15 ea.	6 lb. 2 oz.	30 ea.	12 lb. 4 oz.

NUTRIENTS PER SERVING
Calories	Fat	Saturated Fat
Trans Fat	Cholesterol	Sodium
Carbohydrates	Dietary Fiber	Protein

*For preparation by a food preparation establishment only, according to the food code or equivalent.

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DIRECTIONS

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