KALE AND QUINOA WITH CREOLE SEASONING

Kale and Quinoa with Creole Seasoning image

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!

Provided by Always Cooking Up Something

Categories Side Dish Grain Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 8

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®)

Steps:

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.
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.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 25.6 g, Fat 3.2 g, Fiber 3.5 g, Protein 6.5 g, SaturatedFat 0.4 g, Sodium 736.1 mg, Sugar 0.5 g