Creole Quinoa and Kale is a vibrant, warm salad that combines fluffy quinoa with tender kale and bold Louisiana-inspired spices for a protein-rich dish ready in just 20 minutes. Serve as a side or main dish with Homemade Cornbread or Hush Puppies.
Why This Creole Quinoa and Kale Recipe Works
This quinoa and kale recipe has become one of my favorite healthy salad recipes because it’s easy to prepare, the ingredients are versatile, and it’s a nutritional powerhouse. Quinoa provides plant-based protein and fiber, while kale is packed with vitamins and minerals, making this dish not only delicious but also good for you. Any leftovers also keep well in the fridge for a healthy lunch the next day. You can enjoy it cold or reheated; this dish holds up well either way.
The difference between this recipe and typical grain bowls comes down to technique and seasoning. Cooking quinoa in broth instead of water builds flavor from the start, and Creole seasoning brings complexity that makes each bite interesting rather than one-note.
Ingredients You’ll Need
Here’s your shopping list (exact measurements are in the recipe card below):
- Quinoa – A versatile and protein-packed whole grain, quinoa adds a fluffy texture and nutty flavor to this dish. I used tri-color quinoa. Rinse and drain the quinoa in a fine-mesh strainer before cooking to help remove any bitterness.
- Kale – The best type for this recipe is Tuscan kale, also known as lacinato or dinosaur kale; it has a great texture and a slightly sweet taste. However, regular curly kale or baby kale can also be used here. All three varieties will work beautifully in this dish.
- Broth – The broth infuses the quinoa with savory flavor as it cooks.
- Olive Oil – Look for high-quality extra virgin olive oil for the best taste.
- Yellow Onion – Adds sweetness and depth of flavor to the dish when sautéed. Red onion can be used as a substitute.
- Garlic – Fresh garlic is preferred for the best flavor, but you can use 1 teaspoon of garlic powder as a substitute if necessary.
- Creole Seasoning – A savory blend of spices that typically includes paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano, and adds bold and zesty flavor to the quinoa and kale. Adjust the amount of seasoning to your taste.
How to Customize Your Quinoa and Kale Bowl
Elevate your quinoa and kale dish with these optional add-ins, each offering unique flavors and textures:
- Chickpeas(Garbanzo Beans) – For a boost of plant-based protein and texture.
- Cherry Tomatoes – Introduce a burst of sweetness and acidity that balances the earthy flavors of quinoa and kale.
- Toasted Nuts or Seeds – Sprinkle toasted almonds, pumpkin seeds, or sunflower seeds on top for a satisfying crunch and nutty flavor.
- Vegan Feta Cheese – In my opinion, vegan feta tastes and feels more like goat cheese. Crumbling it over the top adds a tangy, creamy element that complements the dish’s savory flavors.
- Fresh Herbs – Garnish with chopped cilantro or parsley for a pop of freshness and a little bit of herbal aroma.
- Dried Cranberries – Add a hint of sweetness and a chewy texture, balancing the dish’s savory, earthy notes.
- Sautéed Mushrooms – Enhance the umami flavor profile with tender, golden-brown mushrooms.
- Roasted Sweet Potatoes – Add natural sweetness and bulk to the dish.
- Crispy Tofu – Toss in some Lemon Pepper Tofu for additional protein and zesty flavor.
- Pine Nuts – Sprinkle lightly toasted pine nuts over the top just before serving to enhance the quinoa’s overall nuttiness.
How to Make Quinoa and Kale
STEP ONE: Cook the Quinoa. Set a medium saucepan over medium-high heat. Add the quinoa and broth. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes, until liquid is absorbed. Let the cooked quinoa stand for 5 minutes.
STEP TWO: Start Your Aromatics. While the quinoa is cooking, set a large skillet over medium-high heat and add the olive oil. Add the onion to the hot oil. Sauté onion for 2 minutes, stirring frequently until softened. Add the garlic and cook for 30 seconds.
STEP THREE: Wilt the Kale. Add the chopped kale and continue cooking, stirring frequently, until wilted.
STEP FOUR: Bring It All Together. Stir in the cooked quinoa and Creole seasoning. Adjust seasoning to taste and serve hot.
Storage and Reheating
- Leftover quinoa and kale can be stored in an airtight container in the refrigerator for several days; great for meal prep. Reheat in the microwave for 1-2 minutes, or gently warm in a skillet over low heat with a splash of broth.
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Creole Quinoa and Kale Recipe
Ingredients
- 1 cup quinoa rinsed and drained
- 2 cups vegan chicken-style broth or vegetable broth
- 1 tablespoon olive oil
- 1/4 cup yellow onion chopped
- 1 tablespoon garlic minced
- 6 cups kale destemmed and roughly chopped
- 1 teaspoon Creole seasoning or to taste
Instructions
- Set a medium saucepan over medium-high heat. Add the quinoa and broth. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes, until liquid is absorbed. Let the cooked quinoa stand for 5 minutes.
- While the quinoa is cooking, set a large skillet over medium-high heat and add the olive oil. Add the onion to the hot oil. Saute onion for 2 minutes, stirring frequently until softened. Add the garlic and cook for 30 seconds.
- Add the chopped kale and continue cooking, stirring frequently, until wilted.
- Stir in the cooked quinoa and Creole seasoning. Adjust seasoning to taste and serve hot.
Nutrition
This post was updated February 12, 2026.
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