Kale and Quinoa with Creole Seasoning

Kale and Quinoa with Creole Seasoning

Always Cooking Up Something 122

"A light side dish of quinoa and blanched kale, made extra-savory by seasoning it with Creole seasoning. Be sure to use Tony Chachere's Original Creole Seasoning®--there is nothing as delicious!"


30 m servings 151 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 976 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring chicken broth to a boil in a saucepan; stir in quinoa. Cover and reduce heat to low. Simmer until quinoa is tender and liquid is absorbed, about 10 minutes.
  2. Bring water to a boil in a large saucepan; cook kale in boiling water until just tender, 2 to 3 minutes. Drain. Heat olive oil in the same saucepan over medium heat; cook and stir shallot until softened, about 5 minutes. Add kale, cooking and stirring, until desired doneness. Mix quinoa into vegetable mixture and season with salt and Creole seasoning.


  • Cook's Note:
  • I like to blanch the greens in the boiling water to set the color, remove some of the bitterness of the greens, and leave them minimally cooked. But it does create additional work, so you can skip this step and just cook the greens directly with the shallots to save time and effort. This side dish pairs well with simple chicken or pork main dishes. You can substitute any type of cooking greens like collards or mustard greens instead of the kale.
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  1. 39 Ratings


Two super-foods in one delicious dish!! What I did: made a full cup of quinoa but used only one bunch of kale. I doubled the seasoning (made Creole seasoning from AR) and the salt - that was a m...

We gobbled it up! This was the first time I made quinoa for my daughters and myself, and the end result was very satisfying. I used onions in place of shallots, and next time I will use twice ...

Good recipe. We had fresh kale from the garden so I didn't do the blanching step, which was a nice time saver. I didn't have onion so just sautéed the kale in garlic and coconut oil, which add...

I used blanched and shocked endive instead of kale, and it was a bit too bitter. Season with Creole seasoning first and use low sodium chicken broth. Mine was too salty.

I added a clove of garlic and doubled the seasoning and still thought it was bland. I'd recommend tripling the seasoning and added some red peppers or something else to give it some more flavor.

Delicious! I added shrimp, a little garlic, used vegetable broth and omitted the salt. The only problem... we enjoyed it so much that there wasn't enough! I'll definitely make it again.

This was absolutely amazing! This was my first time having quinoa. I didn't have shallots so I substituted with scallions... wonderful flavor. I made this with Pork tenderloin and mango salsa. ...

This was absolutely delicious. I used Roland garlic quinoa and vegetable stock instead of plain quinoa and water. This was very flavorful, I thought it would be bland but it was not. I could not...

A winner that I'll definitely make again! The creole seasoning and shallot added great flavor to the quinoa and kale ~ I love Creole seasoning and spice so I doubled (and then some!) the amount....