Lemony Kale Quinoa Soup State (Washington) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Savory and satisfying soup with kale, quinoa, pinto beans, and lemon.
NSLP/SBP CREDITING INFORMATION:
1 cup (8 oz ladle) provides
Crediting legumes as Vegetables: ¼ cup beans and peas (legumes) vegetables, ⅛ cup dark green vegetables, and
½ oz equivalent grains.
Or
Crediting legumes as Meats/Meat Alternates: ⅛ cup dark green vegetables, 1 oz equivalent meats/meat alternates, and ½ oz equivalent grains.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State Office of Superintendent of Public Instruction on behalf of Highline Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Washington-recipes/508_Washington-OSPI-Kale-Quinoa-Soup_0727-REV.pdf

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
 

50 Servings

    Weight

    • 1 9/10 oz Vegetable oil
    • 1 lb *Yellow onion, fresh, chopped
    • 2 oz Garlic, fresh, minced
    • - - Oregano, dried
    • - - Water, tap
    • 4 oz Chicken base, low sodium
    • 6 lb Pinto beans, canned, drained and rinsed
    • 2 lb Quinoa, dry, rinsed
    • 2 lb *Kale, washed, tough ribs removed, leaves sliced
    • 115 g Lemon juice
    • 3 ½ g Pepper, ground

    Measure

    • ¼ cup Vegetable oil
    • 2 qt ¾ cup *Yellow onion, fresh, chopped
    • ¼ cup Garlic, fresh, minced
    • 2 Tbsp Oregano, dried
    • 3 gal Water, tap
    • ⅓ cup Chicken base, low sodium
    • - - Pinto beans, canned, drained and rinsed
    • - - Quinoa, dry, rinsed
    • 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
    • ½ cup Lemon juice
    • 1 ½ tsp Pepper, ground

    100 Servings

      Weight

      • 3 ⅘ oz Vegetable oil
      • 2 lb *Yellow onion, fresh, chopped
      • 4 oz Garlic, fresh, minced
      • - - Oregano, dried
      • - - Water, tap
      • 8 oz Chicken base, low sodium
      • 12 lb Pinto beans, canned, drained and rinsed
      • 4 lb Quinoa, dry, rinsed
      • 4 lb *Kale, washed, tough ribs removed, leaves sliced
      • 230 g Lemon juice
      • 7 g Pepper, ground

      Measure

      • ½ cup Vegetable oil
      • 1 gal 1 ½ cups *Yellow onion, fresh, chopped
      • ½ cup Garlic, fresh, minced
      • ¼ cup Oregano, dried
      • 6 gal Water, tap
      • ⅔ cup Chicken base, low sodium
      • - - Pinto beans, canned, drained and rinsed
      • - - Quinoa, dry, rinsed
      • 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
      • 1 cup Lemon juice
      • 1 Tbsp Pepper, ground

      Quantity
       

      50 Servings

        Weight

        • 1 9/10 oz Vegetable oil
        • 1 lb *Yellow onion, fresh, chopped
        • 2 oz Garlic, fresh, minced
        • - - Oregano, dried
        • - - Water, tap
        • 4 oz Chicken base, low sodium
        • 6 lb Pinto beans, canned, drained and rinsed
        • 2 lb Quinoa, dry, rinsed
        • 2 lb *Kale, washed, tough ribs removed, leaves sliced
        • 115 g Lemon juice
        • 3 ½ g Pepper, ground

        Measure

        • ¼ cup Vegetable oil
        • 2 qt ¾ cup *Yellow onion, fresh, chopped
        • ¼ cup Garlic, fresh, minced
        • 2 Tbsp Oregano, dried
        • 3 gal Water, tap
        • ⅓ cup Chicken base, low sodium
        • - - Pinto beans, canned, drained and rinsed
        • - - Quinoa, dry, rinsed
        • 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
        • ½ cup Lemon juice
        • 1 ½ tsp Pepper, ground

        100 Servings

          Weight

          • 3 ⅘ oz Vegetable oil
          • 2 lb *Yellow onion, fresh, chopped
          • 4 oz Garlic, fresh, minced
          • - - Oregano, dried
          • - - Water, tap
          • 8 oz Chicken base, low sodium
          • 12 lb Pinto beans, canned, drained and rinsed
          • 4 lb Quinoa, dry, rinsed
          • 4 lb *Kale, washed, tough ribs removed, leaves sliced
          • 230 g Lemon juice
          • 7 g Pepper, ground

          Measure

          • ½ cup Vegetable oil
          • 1 gal 1 ½ cups *Yellow onion, fresh, chopped
          • ½ cup Garlic, fresh, minced
          • ¼ cup Oregano, dried
          • 6 gal Water, tap
          • ⅔ cup Chicken base, low sodium
          • - - Pinto beans, canned, drained and rinsed
          • - - Quinoa, dry, rinsed
          • 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
          • 1 cup Lemon juice
          • 1 Tbsp Pepper, ground

          Ingredients
           

          50 Servings

            Weight

            • 1 9/10 oz Vegetable oil
            • 1 lb *Yellow onion, fresh, chopped
            • 2 oz Garlic, fresh, minced
            • - - Oregano, dried
            • - - Water, tap
            • 4 oz Chicken base, low sodium
            • 6 lb Pinto beans, canned, drained and rinsed
            • 2 lb Quinoa, dry, rinsed
            • 2 lb *Kale, washed, tough ribs removed, leaves sliced
            • 115 g Lemon juice
            • 3 ½ g Pepper, ground

            Measure

            • ¼ cup Vegetable oil
            • 2 qt ¾ cup *Yellow onion, fresh, chopped
            • ¼ cup Garlic, fresh, minced
            • 2 Tbsp Oregano, dried
            • 3 gal Water, tap
            • ⅓ cup Chicken base, low sodium
            • - - Pinto beans, canned, drained and rinsed
            • - - Quinoa, dry, rinsed
            • 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
            • ½ cup Lemon juice
            • 1 ½ tsp Pepper, ground

            100 Servings

              Weight

              • 3 ⅘ oz Vegetable oil
              • 2 lb *Yellow onion, fresh, chopped
              • 4 oz Garlic, fresh, minced
              • - - Oregano, dried
              • - - Water, tap
              • 8 oz Chicken base, low sodium
              • 12 lb Pinto beans, canned, drained and rinsed
              • 4 lb Quinoa, dry, rinsed
              • 4 lb *Kale, washed, tough ribs removed, leaves sliced
              • 230 g Lemon juice
              • 7 g Pepper, ground

              Measure

              • ½ cup Vegetable oil
              • 1 gal 1 ½ cups *Yellow onion, fresh, chopped
              • ½ cup Garlic, fresh, minced
              • ¼ cup Oregano, dried
              • 6 gal Water, tap
              • ⅔ cup Chicken base, low sodium
              • - - Pinto beans, canned, drained and rinsed
              • - - Quinoa, dry, rinsed
              • 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
              • 1 cup Lemon juice
              • 1 Tbsp Pepper, ground

              Quantity
               

              50 Servings

                Weight

                • 1 9/10 oz Vegetable oil
                • 1 lb *Yellow onion, fresh, chopped
                • 2 oz Garlic, fresh, minced
                • - - Oregano, dried
                • - - Water, tap
                • 4 oz Chicken base, low sodium
                • 6 lb Pinto beans, canned, drained and rinsed
                • 2 lb Quinoa, dry, rinsed
                • 2 lb *Kale, washed, tough ribs removed, leaves sliced
                • 115 g Lemon juice
                • 3 ½ g Pepper, ground

                Measure

                • ¼ cup Vegetable oil
                • 2 qt ¾ cup *Yellow onion, fresh, chopped
                • ¼ cup Garlic, fresh, minced
                • 2 Tbsp Oregano, dried
                • 3 gal Water, tap
                • ⅓ cup Chicken base, low sodium
                • - - Pinto beans, canned, drained and rinsed
                • - - Quinoa, dry, rinsed
                • 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
                • ½ cup Lemon juice
                • 1 ½ tsp Pepper, ground

                100 Servings

                  Weight

                  • 3 ⅘ oz Vegetable oil
                  • 2 lb *Yellow onion, fresh, chopped
                  • 4 oz Garlic, fresh, minced
                  • - - Oregano, dried
                  • - - Water, tap
                  • 8 oz Chicken base, low sodium
                  • 12 lb Pinto beans, canned, drained and rinsed
                  • 4 lb Quinoa, dry, rinsed
                  • 4 lb *Kale, washed, tough ribs removed, leaves sliced
                  • 230 g Lemon juice
                  • 7 g Pepper, ground

                  Measure

                  • ½ cup Vegetable oil
                  • 1 gal 1 ½ cups *Yellow onion, fresh, chopped
                  • ½ cup Garlic, fresh, minced
                  • ¼ cup Oregano, dried
                  • 6 gal Water, tap
                  • ⅔ cup Chicken base, low sodium
                  • - - Pinto beans, canned, drained and rinsed
                  • - - Quinoa, dry, rinsed
                  • 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
                  • 1 cup Lemon juice
                  • 1 Tbsp Pepper, ground
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 1 9/10 oz Vegetable oil
                    • 1 lb *Yellow onion, fresh, chopped
                    • 2 oz Garlic, fresh, minced
                    • - - Oregano, dried
                    • - - Water, tap
                    • 4 oz Chicken base, low sodium
                    • 6 lb Pinto beans, canned, drained and rinsed
                    • 2 lb Quinoa, dry, rinsed
                    • 2 lb *Kale, washed, tough ribs removed, leaves sliced
                    • 115 g Lemon juice
                    • 3 ½ g Pepper, ground

                    Measure

                    • ¼ cup Vegetable oil
                    • 2 qt ¾ cup *Yellow onion, fresh, chopped
                    • ¼ cup Garlic, fresh, minced
                    • 2 Tbsp Oregano, dried
                    • 3 gal Water, tap
                    • ⅓ cup Chicken base, low sodium
                    • - - Pinto beans, canned, drained and rinsed
                    • - - Quinoa, dry, rinsed
                    • 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
                    • ½ cup Lemon juice
                    • 1 ½ tsp Pepper, ground

                    100 Servings

                      Weight

                      • 3 ⅘ oz Vegetable oil
                      • 2 lb *Yellow onion, fresh, chopped
                      • 4 oz Garlic, fresh, minced
                      • - - Oregano, dried
                      • - - Water, tap
                      • 8 oz Chicken base, low sodium
                      • 12 lb Pinto beans, canned, drained and rinsed
                      • 4 lb Quinoa, dry, rinsed
                      • 4 lb *Kale, washed, tough ribs removed, leaves sliced
                      • 230 g Lemon juice
                      • 7 g Pepper, ground

                      Measure

                      • ½ cup Vegetable oil
                      • 1 gal 1 ½ cups *Yellow onion, fresh, chopped
                      • ½ cup Garlic, fresh, minced
                      • ¼ cup Oregano, dried
                      • 6 gal Water, tap
                      • ⅔ cup Chicken base, low sodium
                      • - - Pinto beans, canned, drained and rinsed
                      • - - Quinoa, dry, rinsed
                      • 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
                      • 1 cup Lemon juice
                      • 1 Tbsp Pepper, ground

                      Quantity
                       

                      50 Servings

                        Weight

                        • 1 9/10 oz Vegetable oil
                        • 1 lb *Yellow onion, fresh, chopped
                        • 2 oz Garlic, fresh, minced
                        • - - Oregano, dried
                        • - - Water, tap
                        • 4 oz Chicken base, low sodium
                        • 6 lb Pinto beans, canned, drained and rinsed
                        • 2 lb Quinoa, dry, rinsed
                        • 2 lb *Kale, washed, tough ribs removed, leaves sliced
                        • 115 g Lemon juice
                        • 3 ½ g Pepper, ground

                        Measure

                        • ¼ cup Vegetable oil
                        • 2 qt ¾ cup *Yellow onion, fresh, chopped
                        • ¼ cup Garlic, fresh, minced
                        • 2 Tbsp Oregano, dried
                        • 3 gal Water, tap
                        • ⅓ cup Chicken base, low sodium
                        • - - Pinto beans, canned, drained and rinsed
                        • - - Quinoa, dry, rinsed
                        • 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
                        • ½ cup Lemon juice
                        • 1 ½ tsp Pepper, ground

                        100 Servings

                          Weight

                          • 3 ⅘ oz Vegetable oil
                          • 2 lb *Yellow onion, fresh, chopped
                          • 4 oz Garlic, fresh, minced
                          • - - Oregano, dried
                          • - - Water, tap
                          • 8 oz Chicken base, low sodium
                          • 12 lb Pinto beans, canned, drained and rinsed
                          • 4 lb Quinoa, dry, rinsed
                          • 4 lb *Kale, washed, tough ribs removed, leaves sliced
                          • 230 g Lemon juice
                          • 7 g Pepper, ground

                          Measure

                          • ½ cup Vegetable oil
                          • 1 gal 1 ½ cups *Yellow onion, fresh, chopped
                          • ½ cup Garlic, fresh, minced
                          • ¼ cup Oregano, dried
                          • 6 gal Water, tap
                          • ⅔ cup Chicken base, low sodium
                          • - - Pinto beans, canned, drained and rinsed
                          • - - Quinoa, dry, rinsed
                          • 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
                          • 1 cup Lemon juice
                          • 1 Tbsp Pepper, ground
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 1 9/10 oz Vegetable oil
                            • 1 lb *Yellow onion, fresh, chopped
                            • 2 oz Garlic, fresh, minced
                            • - - Oregano, dried
                            • - - Water, tap
                            • 4 oz Chicken base, low sodium
                            • 6 lb Pinto beans, canned, drained and rinsed
                            • 2 lb Quinoa, dry, rinsed
                            • 2 lb *Kale, washed, tough ribs removed, leaves sliced
                            • 115 g Lemon juice
                            • 3 ½ g Pepper, ground

                            Measure

                            • ¼ cup Vegetable oil
                            • 2 qt ¾ cup *Yellow onion, fresh, chopped
                            • ¼ cup Garlic, fresh, minced
                            • 2 Tbsp Oregano, dried
                            • 3 gal Water, tap
                            • ⅓ cup Chicken base, low sodium
                            • - - Pinto beans, canned, drained and rinsed
                            • - - Quinoa, dry, rinsed
                            • 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
                            • ½ cup Lemon juice
                            • 1 ½ tsp Pepper, ground

                            100 Servings

                              Weight

                              • 3 ⅘ oz Vegetable oil
                              • 2 lb *Yellow onion, fresh, chopped
                              • 4 oz Garlic, fresh, minced
                              • - - Oregano, dried
                              • - - Water, tap
                              • 8 oz Chicken base, low sodium
                              • 12 lb Pinto beans, canned, drained and rinsed
                              • 4 lb Quinoa, dry, rinsed
                              • 4 lb *Kale, washed, tough ribs removed, leaves sliced
                              • 230 g Lemon juice
                              • 7 g Pepper, ground

                              Measure

                              • ½ cup Vegetable oil
                              • 1 gal 1 ½ cups *Yellow onion, fresh, chopped
                              • ½ cup Garlic, fresh, minced
                              • ¼ cup Oregano, dried
                              • 6 gal Water, tap
                              • ⅔ cup Chicken base, low sodium
                              • - - Pinto beans, canned, drained and rinsed
                              • - - Quinoa, dry, rinsed
                              • 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
                              • 1 cup Lemon juice
                              • 1 Tbsp Pepper, ground

                              Quantity
                               

                              50 Servings

                                Weight

                                • 1 9/10 oz Vegetable oil
                                • 1 lb *Yellow onion, fresh, chopped
                                • 2 oz Garlic, fresh, minced
                                • - - Oregano, dried
                                • - - Water, tap
                                • 4 oz Chicken base, low sodium
                                • 6 lb Pinto beans, canned, drained and rinsed
                                • 2 lb Quinoa, dry, rinsed
                                • 2 lb *Kale, washed, tough ribs removed, leaves sliced
                                • 115 g Lemon juice
                                • 3 ½ g Pepper, ground

                                Measure

                                • ¼ cup Vegetable oil
                                • 2 qt ¾ cup *Yellow onion, fresh, chopped
                                • ¼ cup Garlic, fresh, minced
                                • 2 Tbsp Oregano, dried
                                • 3 gal Water, tap
                                • ⅓ cup Chicken base, low sodium
                                • - - Pinto beans, canned, drained and rinsed
                                • - - Quinoa, dry, rinsed
                                • 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
                                • ½ cup Lemon juice
                                • 1 ½ tsp Pepper, ground

                                100 Servings

                                  Weight

                                  • 3 ⅘ oz Vegetable oil
                                  • 2 lb *Yellow onion, fresh, chopped
                                  • 4 oz Garlic, fresh, minced
                                  • - - Oregano, dried
                                  • - - Water, tap
                                  • 8 oz Chicken base, low sodium
                                  • 12 lb Pinto beans, canned, drained and rinsed
                                  • 4 lb Quinoa, dry, rinsed
                                  • 4 lb *Kale, washed, tough ribs removed, leaves sliced
                                  • 230 g Lemon juice
                                  • 7 g Pepper, ground

                                  Measure

                                  • ½ cup Vegetable oil
                                  • 1 gal 1 ½ cups *Yellow onion, fresh, chopped
                                  • ½ cup Garlic, fresh, minced
                                  • ¼ cup Oregano, dried
                                  • 6 gal Water, tap
                                  • ⅔ cup Chicken base, low sodium
                                  • - - Pinto beans, canned, drained and rinsed
                                  • - - Quinoa, dry, rinsed
                                  • 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
                                  • 1 cup Lemon juice
                                  • 1 Tbsp Pepper, ground
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 1 9/10 oz Vegetable oil
                                    • 1 lb *Yellow onion, fresh, chopped
                                    • 2 oz Garlic, fresh, minced
                                    • - - Oregano, dried
                                    • - - Water, tap
                                    • 4 oz Chicken base, low sodium
                                    • 6 lb Pinto beans, canned, drained and rinsed
                                    • 2 lb Quinoa, dry, rinsed
                                    • 2 lb *Kale, washed, tough ribs removed, leaves sliced
                                    • 115 g Lemon juice
                                    • 3 ½ g Pepper, ground

                                    Measure

                                    • ¼ cup Vegetable oil
                                    • 2 qt ¾ cup *Yellow onion, fresh, chopped
                                    • ¼ cup Garlic, fresh, minced
                                    • 2 Tbsp Oregano, dried
                                    • 3 gal Water, tap
                                    • ⅓ cup Chicken base, low sodium
                                    • - - Pinto beans, canned, drained and rinsed
                                    • - - Quinoa, dry, rinsed
                                    • 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
                                    • ½ cup Lemon juice
                                    • 1 ½ tsp Pepper, ground

                                    100 Servings

                                      Weight

                                      • 3 ⅘ oz Vegetable oil
                                      • 2 lb *Yellow onion, fresh, chopped
                                      • 4 oz Garlic, fresh, minced
                                      • - - Oregano, dried
                                      • - - Water, tap
                                      • 8 oz Chicken base, low sodium
                                      • 12 lb Pinto beans, canned, drained and rinsed
                                      • 4 lb Quinoa, dry, rinsed
                                      • 4 lb *Kale, washed, tough ribs removed, leaves sliced
                                      • 230 g Lemon juice
                                      • 7 g Pepper, ground

                                      Measure

                                      • ½ cup Vegetable oil
                                      • 1 gal 1 ½ cups *Yellow onion, fresh, chopped
                                      • ½ cup Garlic, fresh, minced
                                      • ¼ cup Oregano, dried
                                      • 6 gal Water, tap
                                      • ⅔ cup Chicken base, low sodium
                                      • - - Pinto beans, canned, drained and rinsed
                                      • - - Quinoa, dry, rinsed
                                      • 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
                                      • 1 cup Lemon juice
                                      • 1 Tbsp Pepper, ground

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 1 9/10 oz Vegetable oil
                                        • 1 lb *Yellow onion, fresh, chopped
                                        • 2 oz Garlic, fresh, minced
                                        • - - Oregano, dried
                                        • - - Water, tap
                                        • 4 oz Chicken base, low sodium
                                        • 6 lb Pinto beans, canned, drained and rinsed
                                        • 2 lb Quinoa, dry, rinsed
                                        • 2 lb *Kale, washed, tough ribs removed, leaves sliced
                                        • 115 g Lemon juice
                                        • 3 ½ g Pepper, ground

                                        Measure

                                        • ¼ cup Vegetable oil
                                        • 2 qt ¾ cup *Yellow onion, fresh, chopped
                                        • ¼ cup Garlic, fresh, minced
                                        • 2 Tbsp Oregano, dried
                                        • 3 gal Water, tap
                                        • ⅓ cup Chicken base, low sodium
                                        • - - Pinto beans, canned, drained and rinsed
                                        • - - Quinoa, dry, rinsed
                                        • 3 qt 1 ½ cups *Kale, washed, tough ribs removed, leaves sliced
                                        • ½ cup Lemon juice
                                        • 1 ½ tsp Pepper, ground

                                        100 Servings

                                          Weight

                                          • 3 ⅘ oz Vegetable oil
                                          • 2 lb *Yellow onion, fresh, chopped
                                          • 4 oz Garlic, fresh, minced
                                          • - - Oregano, dried
                                          • - - Water, tap
                                          • 8 oz Chicken base, low sodium
                                          • 12 lb Pinto beans, canned, drained and rinsed
                                          • 4 lb Quinoa, dry, rinsed
                                          • 4 lb *Kale, washed, tough ribs removed, leaves sliced
                                          • 230 g Lemon juice
                                          • 7 g Pepper, ground

                                          Measure

                                          • ½ cup Vegetable oil
                                          • 1 gal 1 ½ cups *Yellow onion, fresh, chopped
                                          • ½ cup Garlic, fresh, minced
                                          • ¼ cup Oregano, dried
                                          • 6 gal Water, tap
                                          • ⅔ cup Chicken base, low sodium
                                          • - - Pinto beans, canned, drained and rinsed
                                          • - - Quinoa, dry, rinsed
                                          • 1 gal 2 qt 3 cups *Kale, washed, tough ribs removed, leaves sliced
                                          • 1 cup Lemon juice
                                          • 1 Tbsp Pepper, ground
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat the steam kettle or large stock pot to medium-high heat. Once warm, add oil, onion, garlic, and oregano. Sauté until onions are soft, about 5 minutes.
                                          • Add water to onion mixture and bring to a boil.
                                          • Add chicken base and whisk to ensure base is fully dissolved.
                                          • Add beans and quinoa.
                                          • Reduce heat and simmer until quinoa is soft and tender, about 10 minutes.
                                          • Add kale, lemon juice, and pepper. Let cook an additional 2-3 minutes or until kale softens and is bright green. Continue to simmer for an additional 20 minutes to let flavors meld and internal temperature reaches at least 165 °F.
                                            Critical Control Point: Heat soup to internal temperature of 165 °F for at least 15 seconds. Hold for hot service at 135 °F or higher through service.
                                            Chill for later use in pans with no more than 2” depth of food. Cool to 70 °F within 2 hours and 40 °F within 4 hours. Reheat to a minimum internal temperature of 165°F for at least 15 seconds.
                                          • For service, ladle 8 oz of soup into each bowl.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Lemony Kale Quinoa Soup State (Washington) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 1 cup (8 oz)
                                          Calories 158 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 2mg1%
                                          Sodium 194mg8%
                                          Potassium 302mg9%
                                          Total Carbohydrate 26g9%
                                          Dietary Fiber 5g21%
                                          Total Sugars 1g1%
                                          Protein 8g16%
                                          Vitamin C 5mg6%
                                          Vitamin D 0IU0%
                                          Calcium 84mg8%
                                          Iron 2mg11%
                                          Added Sugar 0g
                                          Vitamin A 184mcg
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Kale, untrimmed: 3 lb
                                          Onion, mature, fresh, whole: 1 lb 3 oz
                                          100 Servings:
                                          Kale, untrimmed: 6 lb
                                          Onion, mature, fresh, whole: 2 lb 6 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          This soup can be made vegan by substituting vegetable stock for the chicken base and water.
                                          Use fresh lemon juice or canned lemon juice. Meyer lemons and juice will result in a lemon flavor that is too mild for this soup.
                                          Serve with one cheese breadstick or whole grain roll. Serve with sunflower seeds for additional M/MA crediting.
                                          Cooking Process #2: Same Day Service
                                          Yield / Volume
                                          50 Servings:
                                          About 3 gal 2 cups
                                          100 Servings:
                                          About 6 gal 1 qt