Strawberry Quinoa Shake - K-12 Foodservice

Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.

Ingredients

Yield: 70, 10 fl. oz. shakes

A 10 oz. shake contributes 1 cup of fruit juice and 1 oz eq grain (when offered with another 1 oz eq grain the 4 oz. yogurt may be credited as a grain).

Directions

  1. Bring water to a boil.
  2. Add InHarvest White Quinoa, reduce to a simmer and cook covered for 12-15 minutes.
  3. Drain excess liquid and cool completely before proceeding.
  4. Note: Recipe is intended to be blended in a standard 64 oz. blender with a strong motor. Shakes will need to be blended in batches of 4. If your blender is a different size, the amount in each batch will have to be adjusted.
  5. For a batch of 4, place the following into the bowl of the blender:

           1 c. InHarvest White Quinoa
           4 c. strawberries
           1 lb. yogurt (approx. 2 c.)
           ½ c. sunflower seeds
           2 T. plus 2 t. honey

  6. Blend until completely smooth.
  7. Pour 10 fl. oz. shakes into clear cups. Cover and refrigerate for at least 1 hour to chill.
  8. Repeat with remaining ingredients. The last batch will not be a full batch of 4.

Nutrition Facts
Per serving: 402 cal., 15 g pro., 52 g carb., 4 g fiber, 18 g fat (3 g sat. fat), 7 mg chol., 86 mg sod.,
28 g sugar