Quinoa and Kale ~
Warm kale salad featuring fluffy quinoa seasoned with zesty Creole spices.
Serve as a main dish with Homemade Cornbread or Hush Puppies.
Quinoa Salad Recipe
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. The 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, and any leftovers keep well in the fridge for a healthy lunch the next day.
Ingredients for Quinoa and Kale
You will need the following:
- 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
Ingredient Notes
- 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 of kale for this recipe is Tuscan kale, also known as lacinato kale or dinosaur kale; it has a great texture and 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 according to your taste preferences.
Optional Add-Ins
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, balancing 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 – To my taste, vegan feta is more like goat cheese in taste and texture. Crumbling it over the top adds a tangy and creamy element, complementing the savory flavors of the dish.
- Fresh Herbs – Garnish with chopped cilantro or parsley for a pop of freshness and little bit of herbal aroma.
- Dried Cranberries – Infuse a hint of sweetness and chewy texture, balancing the savory and earthy notes of the dish.
- Sautéed Mushrooms – Enhance the umami flavor profile with tender, golden-brown mushrooms.
- Roasted Sweet Potatoes – Add natural sweetness and bulk to the dish.
- Fried 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 overall nuttiness of the quinoa.
How to Make Quinoa and Kale
STEP ONE: 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: 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.
STEP THREE: Add the chopped kale and continue cooking, stirring frequently, until wilted.
STEP FOUR: Stir in the cooked quinoa and Creole seasoning. Adjust seasoning to taste and serve hot.
Storage
- Leftover quinoa and kale can be stored in an airtight container in the refrigerator for several days: great for meal prep!
More Southern Recipes You’ll Love!
- Collard Green Rice
- Red Beans and Quinoa
- Grits and Greens Casserole
- Okra Rice Casserole
- Jambalaya
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Quinoa and Kale
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
Originally published February 11, 2014. Updated February 15, 2024.
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