Creole-Seasoned Quinoa and Kale Side Dish

I don’t know why kale is so popular, but I decided to try to cook with it last week. It’s decent. I’ve only cooked with kale using this recipe, and I love it so much that I’ve made it twice in the past 6 days. Easy side dish.

Nutritional Overview (1/3 of recipe)
Calories: 144
Fat: 2
Carbs: 27
Protein: 5Serves: 2-3
Cook time: 30 minutes


  • 1 cup low-sodium chicken broth
  • 1/2 cup quinoa, dry-measure
  • 1 bunch kale (~1 cup chopped)
  • 1/2 white onion, chopped
  • Tony’s seasoning, or other Creole seasoning blend (I use salt-free Tony’s)


  1. In a small saucepan, bring chicken broth to a boil
  2. Add quinoa. Reduce heat to low (simmer), cover, and cook for 10-15 minutes or until broth is absorbed
  3. Chop your kale and onion while the quinoa is cooking (I like to leave my kale pretty chunky — you don’t have to mince it)
  4. Fill a medium saucepan 1/3-1/2 full with water and bring to a boil
  5. Add kale. Boil for ~5 minutes, then drain in a colander
  6. Add a little olive oil to the (empty) medium saucepan and cook onions over medium heat until tender (2-3 minutes)
  7. Reduce heat to low and add kale back to the saucepan
  8. Mix in cooked quinoa and season with Tony’s to taste

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