Kale and Quinoa Medley
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
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
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
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.