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DIRECTIONS

  1. Mix quinoa with broth and water. Bring to boil and cover. Decrease heat and simmer for 15 minutes until cooked. Fluff and cool.
  2. Blend orange juice, vinegar, salad oil, soy sauce, ginger, garlic, cumin, and salt.
  3. Mix turkey, beans, and cherry tomatoes with quinoa. Toss mixture with dressing.
  4. Mix spinach and kale. Peel and dice avocados.
  5. 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.
 

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DIRECTIONS

  1. Mix quinoa with broth and water. Bring to boil and cover. Decrease heat and simmer for 15 minutes until cooked. Fluff and cool.
  2. Blend orange juice, vinegar, salad oil, soy sauce, ginger, garlic, cumin, and salt.
  3. Mix turkey, beans, and cherry tomatoes with quinoa. Toss mixture with dressing.
  4. Mix spinach and kale. Peel and dice avocados.
  5. 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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