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Kale and Quinoa with Creole Seasoning

Kale and Quinoa with Creole Seasoning

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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!

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Nutrition

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  • 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

Directions

  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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Reviews

MaLizGa
9
11/11/2012

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
7
10/26/2012

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!

Brennan
6
6/4/2012

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.