Main
Recipes
Quinoa and Braised Kale with Toasted Hazelnuts (Food Network Kitchens) Recipe

Quinoa and Braised Kale with Toasted Hazelnuts (Food Network Kitchens) Recipe

Posted by

Rate It!

Quinoa and Braised Kale with Toasted Hazelnuts (Food Network Kitchens)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 tbsp extra-virgin olive oil
2 cloves garlic, thinly sliced
1/4 tsp crushed red pepper flakes
1 large bunch kale (1-lb), leaves trimmed and chopped (8 oz, 6 cups)
2 3/4 cups vegetable broth
3 cups peeled, cubed winter squash , turnip , or combination of both (about 12 oz)
kosher salt
1 tbsp apple cider vinegar
1 1/4 cups quinoa
1 tbsp chopped fresh parsley
1/3 cup hazelnuts, toasted and roughly chopped, for topping

Directions:

1. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the garlic and pepper flakes and cook until the garlic begins to brown, 2 minutes. Add the kale, tossing well. Add 1 cup broth and 1/2 cup water. Cover and cook until wilted, 5 minutes. Add the squash, season with salt and reduce heat to a simmer. Continue to cook, covered, until the kale and squash are tender, 12 to 15 minutes. Uncover and stir in the vinegar.
2. Meanwhile, in a medium saucepan over medium heat add the quinoa, remaining 1 3/4 cups broth, and 1 cup water and bring to a boil. Reduce heat and simmer, gently stirring once or twice, until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Let stand 5 minutes.
3. Fluff the quinoa with a fork and then stir in the chopped parsley, remaining 1 tablespoon olive oil, and season with salt.
4. To serve, top the quinoa with the braised kale and squash and their juices and sprinkle with the toasted chopped hazelnuts.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2098.32 Kcal (8785 kJ)
Calories from fat	752.96 Kcal
		% Daily Value*
Total Fat	83.66g	129%
Cholesterol	6.77mg	2%
Sodium	3680.91mg	153%
Potassium	5970.76mg	127%
Total Carbs	293.96g	98%
Sugars	15.18g	61%
Dietary Fiber	32.49g	130%
Protein	71g	142%
Vitamin C	605.3mg	1009%
Vitamin A	4.5mg	151%
Iron	27.6mg	153%
Calcium	1046.5mg	105%

Amount Per 100 g
Calories	118.16 Kcal (495 kJ)
Calories from fat	42.4 Kcal
		% Daily Value*
Total Fat	4.71g	129%
Cholesterol	0.38mg	2%
Sodium	207.28mg	153%
Potassium	336.22mg	127%
Total Carbs	16.55g	98%
Sugars	0.85g	61%
Dietary Fiber	1.83g	130%
Protein	4g	142%
Vitamin C	34.1mg	1009%
Vitamin A	0.3mg	151%
Iron	1.6mg	153%
Calcium	58.9mg	105%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chicken Meatball and Tortellini Soup - Tyler Florence

Links organic chicken-apple sausage (or equivalent ground... and 21 more..
Rotini with White Beans and Escarole

Uncooked rotini, Extra-virgin olive oil and 7 more..
Tomato Cream Sauce With Rigatoni

Bacon, chopped into small pieces (6oz), Onions, diced and 13 more..
Linguine Con Le Vongole

Dry linguine and 11 more..
Late-Summer-Greens Sauté

Extra-virgin olive oil, Sliced shallots and 6 more..
Zesty Quinoa With Broccoli And Cashews

Extra virgin olive oil, Garlic, minced and 11 more..
Pasta with Black Kale, Caramelized Onions, and Parsnips

Extra-virgin olive oil, divided and 11 more..