- 1 cup chicken broth
- 1/2 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
- 1/2 teaspoon Creole seasoning (such as Tony Chachere’s)
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.
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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.