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!
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
147 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 teaspoon salt
1 cup chicken broth
2 quarts water
1 teaspoon olive oil
1 large shallot, minced
½ cup quinoa, rinsed and drained
1 bunch lacinato (dinosaur) kale, sliced
½ teaspoon Creole seasoning (such as Tony Chachere's®)
