Kale and Quinoa with Creole Seasoning

Ingredients

• 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)

Directions

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.

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.