"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!" — Always Cooking Up Something
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quinoa, rinsed and drained
lacinato (dinosaur) kale, sliced
Creole seasoning (such as Tony Chachere's®)
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!
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.
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!
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!
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!!
This recipe is amazing and quick! I replaced the chicken broth with vegetable broth to make it vegetarian. My kids even ate it!
I made this as directed, except I added some minced garlic to the pan to saute for about a minute just before adding the blanched kale. I thought it was just okay that night, but the leftovers over the next two days were delicious! (I made a double batch and ate the leftovers for lunches.) This is one of those recipes that tasted better the next day. My family didn't love it the first night, either, and none were interested in the leftovers (their loss, my gain.) I'd give it a 3.5. I'd rate it higher if the rest of my family liked it.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Kale and Quinoa with Creole Seasoning
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 30
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