Kale and Quinoa with Creole Seasoning |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A light side dish of quinoa and blanched kale, made extra-savory by seasoning it with Creole seasoning. Be sure to use Tony Chachere's Original Creole Seasoning®--there is nothing as delicious! 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:
1. 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.
2. 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.
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