Rating: 4.47 stars
51 Ratings
  • 5 star values: 27
  • 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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Reviews (36)

Most helpful positive review

Rating: 5 stars
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! Read More
(17)

Most helpful critical review

Rating: 3 stars
06/04/2012
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. Read More
(6)
51 Ratings
  • 5 star values: 27
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
(17)
Rating: 5 stars
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! Read More
(11)
Rating: 4 stars
07/30/2013
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! Read More
(6)
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Rating: 3 stars
06/04/2012
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. Read More
(6)
Rating: 5 stars
07/10/2012
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 creole seasoning so I substituted Emeril's Bayou Blast. If you like flavor try my version I think you will like it. Great recipe! Read More
(3)
Rating: 5 stars
01/19/2014
This was absolutely amazing! This was my first time having quinoa. I didn't have shallots so I substituted with scallions... wonderful flavor. I made this with Pork tenderloin and mango salsa. Such amazing flavors combined. A winner in our home! Read More
(3)
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Rating: 3 stars
05/25/2014
I added a clove of garlic and doubled the seasoning and still thought it was bland. I'd recommend tripling the seasoning and added some red peppers or something else to give it some more flavor. Read More
(3)
Rating: 5 stars
06/06/2012
A winner that I'll definitely make again! The creole seasoning and shallot added great flavor to the quinoa and kale I love Creole seasoning and spice so I doubled (and then some!) the amount. Great leftovers too!! Read More
(3)
Rating: 5 stars
01/30/2014
Delicious! I added shrimp a little garlic used vegetable broth and omitted the salt. The only problem... we enjoyed it so much that there wasn't enough! I'll definitely make it again. Read More
(3)