Kale and Quinoa Medley | Cooking for kids

Family Child Care

Ingredients	Amount / Measure	Notes

Quinoa uncooked 3 7/8 oz.
Beverages, water, tap, municipal ㅤ 1 1/4 c., 1 1/2 tsp. ㅤ
Kale, raw ㅤ 1 lbs., 3 1/4 oz. ㅤ
Garlic, raw ㅤ 1 tbsp.
Vegetable oil, palm kernel ㅤ 1 tbsp., 1 1/8 tsp. ㅤ
Salt, table ㅤ 1/4 tsp.
Spices, pepper, black ground < 1/8 tsp.
Lemon juice from concentrate, bottled, REAL LEMON ㅤ 1 tbsp., 2 7/8 tsp. ㅤ
Mustard, prepared, yellow ㅤ 1 1/2 tsp.
Honey ㅤ 1 1/2 tsp.
Carrots, raw chopped 1/2 c., 1 tbsp., 1 7/8 tsp. ㅤ

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

Nutrition Facts

Kale and Quinoa Medley - Family Child Care

Serving Size

0.75 cup

Amount per Serving

Calories

139.19

% Daily Value*

Fat

5.625

g

9

%

Saturated Fat

2.816

g

18

%

Sodium

167.651

mg

7

%

Potassium

473.099

mg

14

%

Carbohydrates

19.082

g

6

%

Fiber

5.469

g

23

%

Sugar

2.998

g

3

%

Protein

5.493

g

11

%

Vitamin C

5.493

mg

7

%

Calcium

248.631

mg

25

%

Iron

2.375

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2023/04/Kale-and-Quinoa-Medley-Childcare-Family-Home-6.pdf

Age Group: Family Child Care
Serving Size: 6

A nutritious medley of kale and quinoa.

Child Care Centers - 25 servings

Ingredients	Amount / Measure	Notes

Quinoa uncooked 1 lbs.
Beverages, water, tap, municipal ㅤ 1 qt., 1 1/4 c., 1 tbsp., 7/8 tsp. ㅤ
Kale, raw ㅤ 5 lbs.
Garlic, raw ㅤ 1/4 c.
Vegetable oil, palm kernel ㅤ 1/3 c., 1 tsp. ㅤ
Salt, table ㅤ 1 tsp.
Spices, pepper, black ground 1/4 tsp.
Lemon juice from concentrate, bottled, REAL LEMON ㅤ 1/2 c.
Mustard, prepared, yellow ㅤ 2 tbsp.
Honey ㅤ 2 tbsp.
Carrots, raw chopped 1 pt., 1/2 c. ㅤ

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

Nutrition Facts

Kale and Quinoa Medley - Child Care Centers - 25 servings

Serving Size

0.75 cup

Amount per Serving

Calories

139.19

% Daily Value*

Fat

5.625

g

9

%

Saturated Fat

2.816

g

18

%

Sodium

167.651

mg

7

%

Potassium

473.099

mg

14

%

Carbohydrates

19.082

g

6

%

Fiber

5.469

g

23

%

Sugar

2.998

g

3

%

Protein

5.493

g

11

%

Vitamin C

86.72

mg

105

%

Calcium

248.631

mg

25

%

Iron

2.375

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2023/04/Kale-and-Quinoa-Medley-Childcare-Center-25.pdf

Age Group: Child Care Centers
Serving Size: 25

A nutritious medley of kale and quinoa.

Schools - 50 servings

Ingredients	Amount / Measure	Notes

Quinoa uncooked 2 lbs.
Beverages, water, tap, municipal ㅤ 2 qt., 1 pt., 1/2 c., 2 tbsp., 1 3/4 tsp. ㅤ
Kale, raw ㅤ 10 lbs.
Garlic, raw ㅤ 1/2 c.
Vegetable oil, palm kernel ㅤ 2/3 c., 2 tsp. ㅤ
Salt, table ㅤ 2 tsp.
Spices, pepper, black ground 1/2 tsp.
Lemon juice from concentrate, bottled, REAL LEMON ㅤ 1 c.
Mustard, prepared, yellow ㅤ 1/4 c.
Honey ㅤ 1/4 c.
Carrots, raw chopped 1 qt., 1 c. ㅤ

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

Nutrition Facts

Kale and Quinoa Medley - Schools - 50 servings

Serving Size

0.75 cup

Amount per Serving

Calories

139.19

% Daily Value*

Fat

5.625

g

9

%

Saturated Fat

2.816

g

18

%

Sodium

167.651

mg

7

%

Potassium

473.099

mg

14

%

Carbohydrates

19.082

g

6

%

Fiber

5.469

g

23

%

Sugar

2.998

g

3

%

Protein

5.493

g

11

%

Vitamin C

86.72

mg

105

%

Calcium

248.631

mg

25

%

Iron

2.375

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2023/04/Kale-and-Quinoa-Medley-NSLP-50.pdf

Age Group: Schools
Serving Size: 50

A nutritious medley of kale and quinoa.

Schools - 100 servings

Ingredients	Amount / Measure	Notes

Quinoa uncooked 4 lbs.
Beverages, water, tap, municipal ㅤ 1 gal., 1 qt., 1 1/4 c., 1 tbsp., 3/8 tsp. ㅤ
Kale, raw ㅤ 20 lbs.
Garlic, raw ㅤ 1 c.
Vegetable oil, palm kernel ㅤ 1 1/3 c., 1 tbsp., 1 tsp. ㅤ
Salt, table ㅤ 1 tbsp., 1 tsp. ㅤ
Spices, pepper, black ground 1 tsp.
Lemon juice from concentrate, bottled, REAL LEMON ㅤ 1 pt.
Mustard, prepared, yellow ㅤ 1/2 c.
Honey ㅤ 1/2 c.
Carrots, raw chopped 2 qt., 1 pt. ㅤ

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

Nutrition Facts

Kale and Quinoa Medley - Schools - 100 servings

Serving Size

0.75 cup

Amount per Serving

Calories

139.19

% Daily Value*

Fat

5.625

g

9

%

Saturated Fat

2.816

g

18

%

Sodium

167.651

mg

7

%

Potassium

473.099

mg

14

%

Carbohydrates

19.082

g

6

%

Fiber

5.469

g

23

%

Sugar

2.998

g

3

%

Protein

5.493

g

11

%

Vitamin C

86.72

mg

105

%

Calcium

248.631

mg

25

%

Iron

2.375

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2023/04/Kale-and-Quinoa-Medley-NSLP-100.pdf

Age Group: Schools
Serving Size: 100

A nutritious medley of kale and quinoa.