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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.6 Kcal (497 kJ) | ||
| Calories from fat | 21.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 4% | |
|---|---|---|---|
| Sodium | 817.49mg | 34% | |
| Potassium | 292.01mg | 6% | |
| Total Carbs | 20.08g | 7% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 4.11g | 8% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 1.4mg | 8% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 19.96 Kcal (84 kJ) | ||
| Calories from fat | 3.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 4% | |
|---|---|---|---|
| Sodium | 137.59mg | 34% | |
| Potassium | 49.15mg | 6% | |
| Total Carbs | 3.38g | 7% | |
| Sugars | 0.5g | 12% | |
| Dietary Fiber | 0.44g | 10% | |
| Protein | 0.69g | 8% | |
| Vitamin C | 1.2mg | 12% | |
| Iron | 0.2mg | 8% | |
| Calcium | 12.7mg | 8% | |
* 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.
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