Kale and Quinoa with Creole Seasoning Recipe - Allrecipes.com
Kale and Quinoa with Creole Seasoning Recipe
  • READY IN 30 mins

Kale and Quinoa with Creole Seasoning

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins

Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!

 
Most Helpful Critical Review
Jun 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.

 
Oct 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!

 
Jul 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!

 
Jul 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!

 
Jun 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!!

 
May 18, 2012

This recipe is amazing and quick! I replaced the chicken broth with vegetable broth to make it vegetarian. My kids even ate it!

 
Oct 19, 2013

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.

 

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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 976 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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