Kale and Quinoa with Creole Seasoning

Kale and Quinoa with Creole Seasoning

24 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Always Cooking Up Something
Recipe by  Always Cooking Up Something

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (24)

Rate This Recipe
MaLizGa
6

MaLizGa

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 Jean
6

Tammy Jean

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

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 25.9 g
  • 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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