Kale and Quinoa with Creole Seasoning recipe

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Ingredients

1 cup chicken broth
½ cup quinoa, rinsed and drained
2 quarts water
1 bunch lacinato (dinosaur) kale, sliced
1 teaspoon olive oil
1 large shallot, minced
1 teaspoon salt
½ teaspoon Creole seasoning (such as Tony Chachere's®)

Nutrition Info

147.4 calories
carbohydrate: 25.6 g
cholesterol: : -
fat: 3.2 g
fiber: 3.5 g
protein: 6.5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 736.1 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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