Kale and Quinoa with Creole Seasoning

Kale and Quinoa with Creole Seasoning

Always Cooking Up Something 117

"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!"

Ingredients 30 m {{adjustedServings}} servings 151 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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.
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  • 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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Reviews 27

  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 mistake! In fact, cut some of the salt - with the chicken broth, you don't need it! I felt that it was lacking some crunch... so I threw in toasted almond slivers and pine nuts - PERFECT! I can't wait to make this again!

Tammy Gulgren

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 as much creole seasoning and no salt. The quinoa is quite filling. A bowl full of this kale and quinoa was a meal for me. Lots of health benefits too!


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 adds another level of flavor to greens. I think onions would have been a nice addition. I also didn't have creole seasoning and after a little research ended up using cajun seasoning with some extra basil, thyme and oregano, which tasted good. Added some almonds as some other reviewers suggested but probably would not do that next time since it didn't seem to add much for us, but left it on the stove due to some timing issues so the nuts didn't add the crunch factor others mentioned, so that could be it. Wanted to add the lemon others suggested, but also didn't have any (hmmm, looks like we have a theme developing!); so I added a splash or two of white wine vinegar to give it a little zip. That was good, but I still think lemon would be better. Will definitely try again when I have lemons and onions!