Kale and Quinoa Medley
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- quinoa 1/2 cup
- water 1/3 cup
- kale 1/2 lb
- garlic minced 2 tsp
- vegetable oil 3 tsp
- kosher salt 1/8 tsp
- pepper 1/8 tsp
- lemon juice 4 tsp
- mustard 1 tsp
- honey 1 tsp
- carrots chopped 1/3 cup
INSTRUCTIONS
- Rinse quinoa with cold water. Drain well.
- In a large pot, combine quinoa and water, cover, and bring to a boil. Reduce heat and cover until water is absorbed.
- Chiffonade kale and place in a large bowl. Add garlic and drizzle oil over kale. Using your hands, toss the kale and oil together until thoroughly combined and the kale is well coated in oil.
- Place the kale on a 18 x 13 inch tray, spreading it out evenly over the entire pan. Cook for 10 minutes at 350° F.
- In a large bowl, combine all other ingredients with the cooked quinoa, kale, and carrots.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 020035 QUINOA,UNCKD 2 2/3 cups
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 2 cups
- 011233 KALE,RAW 2 5/8 lbs
- 011215 GARLIC,RAW 1/4 cup
- 050385 OIL, VEGETABLE 1/3 cup + 2 tsp
- 799986 SALT, KOSHER 1 tsp
- 002030 PEPPER,BLACK 1 TSP (ground)
- 009153 LEMON JUC FROM CONC,CND OR BTLD 1/2 cup
- 002046 MUSTARD,PREPARED,YELLOW 2 Tbsp
- 019296 HONEY 2 Tbsp
- 011124 CARROTS,RAW 2 1/2 CUPS (chopped)
INSTRUCTIONS
- Rinse quinoa with cold water. Drain well.
- In a large pot, combine quinoa and water, cover, and bring to a boil. Reduce heat and cover until water is absorbed.
- Chiffonade kale and place in a large bowl. Add garlic and drizzle oil over kale. Using your hands, toss the kale and oil together until thoroughly combined and the kale is well coated in oil.
- Divide the kale between 4 sheet trays, or 4 18 x 13 inch trays, spreading it out evenly over the entire pan. Cook for 10 minutes at 350° F.
- In a large bowl, combine all other ingredients with the cooked quinoa, kale, and carrots.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 020035 QUINOA,UNCKD 2 lbs
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 4 cups
- 011233 KALE,RAW 5 lbs + 4 ozs
- 011215 GARLIC,RAW 1/2 cup
- 050385 OIL, VEGETABLE 3/4 cup
- 799986 SALT, KOSHER 2 tsp
- 002030 PEPPER,BLACK 2 TSP (ground)
- 009153 LEMON JUC FROM CONC,CND OR BTLD 1 cup
- 002046 MUSTARD,PREPARED,YELLOW 1/4 cup
- 019296 HONEY 1/4 cup
- 011124 CARROTS,RAW 1 qt + 1 CUP (chopped)
INSTRUCTIONS
- Rinse quinoa with cold water. Drain well.
- In a large pot, combine quinoa and water, cover, and bring to a boil. Reduce heat and cover until water is absorbed.
- Chiffonade kale and place in a large bowl. Add garlic and drizzle oil over kale. Using your hands, toss the kale and oil together until thoroughly combined and the kale is well coated in oil.
- Divide the kale between 4 sheet trays, spreading it out evenly over the entire pan. Cook for 10 minutes at 350° F.
- In a large bowl, combine all other ingredients with the cooked quinoa, kale, and carrots. Hold in walk in for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 020035 QUINOA,UNCKD 4 lbs
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 8 cup
- 011233 KALE,RAW 10 lbs + 8 ozs
- 011215 GARLIC,RAW 1 cup
- 050385 OIL, VEGETABLE 1 1/2 cups
- 799986 SALT, KOSHER 1 Tbsp + 1 tsp
- 002030 PEPPER,BLACK 1 Tbsp + 1 TSP (ground)
- 009153 LEMON JUC FROM CONC,CND OR BTLD 2 cups
- 002046 MUSTARD,PREPARED,YELLOW 1/2 cup
- 019296 HONEY 1/2 cup
- 011124 CARROTS,RAW 2 qts + 2 cups (chopped)
INSTRUCTIONS
- Rinse quinoa with cold water. Drain well.
- In a large pot, combine quinoa and water, cover, and bring to a boil. Reduce heat and cover until water is absorbed.
- Chiffonade kale and place in a large bowl. Add garlic and drizzle oil over kale. Using your hands, toss the kale and oil together until thoroughly combined and the kale is well coated in oil.
- Divide the kale between 4 sheet trays, spreading it out evenly over the entire pan. Cook for 10 minutes at 350° F.
- In a large bowl, combine all other ingredients with the cooked quinoa, kale, and carrots. Hold in walk in for service.