“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!” - by Always Cooking Up Something
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 151 cal
- 8%
- Fat
- 3.3 g
- 5%
- Carbs
- 25.9 g
- 8%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"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 muc..." See moreh 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
"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...." See more"
Jill
"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 find ..." See morecreole seasoning so I substituted Emeril's Bayou Blast. If you like flavor try my version I think you will like it. Great recipe!"
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