Rating: 4.5 stars
50 Ratings
  • 5 star values: 26
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

147 calories; protein 6.5g; carbohydrates 25.6g; fat 3.2g; sodium 736.1mg. Full Nutrition
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