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.