New recipes

Garlic kale quinoa recipe

Garlic kale quinoa recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Garlic and kale are sauteed with quinoa and sesame oil for a quick and easy side dish. Serve alongside any main dish.

4 people made this

IngredientsServes: 2

  • 160ml water
  • 60g quinoa
  • 1 tablespoon olive oil
  • 75g chopped kale
  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • 1/4 teaspoon sesame oil
  • 1 tablespoon water, or as needed

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  2. Heat olive oil in a pan over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
  3. Stir quinoa into kale mixture and add sesame oil; cook until flavours blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.

Recently viewed

Reviews & ratingsAverage global rating:(34)

Reviews in English (29)

by DCain

Simple, fast, delicious. I was looking for an easy quinoa recipe for a weeknight side dish and this fit the bill. We are trying to replace rice with whole grains like quinoa, and I wanted a dish that incorporated some greens as well to round out the nutritional balance. I had about a tsp of leftover diced onion and half of a diced tomato- added those in with the kale and garlic. This recipe made the perfect amount for two people. Will be making this often.-23 Mar 2014

by Rock_lobster

Garlic Kale Quinoa Haiku: "A divine side dish! Just needs more than one cup kale, cuz it shrinks so much." I never thought that I'd dive into a side dish w/ as much glee as I did this one, but WOW. I'd recently (finally) finished off a monster amount of Costco's frozen bags of quinoa/kale blend, and didn't want to stuff more of them in my freezer and found this recipe instead. And I am thrilled that I did b/c it is delicious! I've since made it 3 more times, once subbing spinach for kale (just as good), once adding toasted sesame seeds (not necessary, but a nice touch), and all the more recent times, at least doubling the greens b/c they shrink down too much in the heat and we love green chow in our house. A superb, healthy side dish, and ohhhh when I run it through the food-processor a few times, my baby CHOWS DOWN! :-)-23 Mar 2015

by vmedlin

It is good, but needs a bit more garlic or salt. I'm not a cook so I appreciate the recipe. I think there is a lot of room to experiment.-12 Mar 2014

Easy One-Pan Mushroom Kale Quinoa (Vegetarian, GF)

This post may contain affiliate links. Please read my disclosure for more information.

This Mushroom Kale Quinoa recipe is vegetarian, gluten-free, and can easily be made vegan. It is a healthy and easy recipe that is perfect for Meatless Mondays. Just toss all your ingredients into one pan and you have a no-stress, no-mess meal that is ready to eat about a half an hour!

Quinoa with Kale and Pecans

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In this healthy side dish adapted from Food & Wine magazine, quinoa simmers separately, then combines with kale sautéed with onion and garlic. Toasted pecans are stirred in just before serving.


  1. 1 Heat the oven to 300°F and arrange a rack in the middle. Spread the pecans on a rimmed baking sheet and toast until fragrant and very lightly browned, about 10 minutes. Set aside.
  2. 2 In a medium pot with a heavy bottom, bring the quinoa, water, and measured salt to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer until the quinoa has absorbed all of the water, about 15 minutes. Remove from the heat and set aside.
  3. 3 Add the measured olive oil to a large sauté pan or skillet over medium heat. Add the onion and cook, stirring occasionally, until it’s translucent, about 4 minutes. Add the garlic and kale. Use tongs to turn the kale over until it begins to wilt and soften. If the pan starts to look dry, add up to 1/4 cup water. Season with salt and black pepper to taste, mix well, and remove from the heat.
  4. 4 Add the cooked quinoa and the kale mixture to a large bowl and toss to combine. If the quinoa looks a little dry, add an additional tablespoon of olive oil. Taste, seasoning with additional salt and pepper if necessary. Quickly stir in the toasted pecans and serve.

Southwest Kale and Quinoa Salad

Southwest Kale and Quinoa Salad has a fresh kale base with loads of goodies on top. Tomatoes, red onion and avocado add lots of flavor to the meal and take only minutes to prep. Black beans, corn and Minute® Ready to Serve Brown Rice & Quinoa provide those satisfying components that will keep you full and satisfied for hours. An easy cilantro lime dressing gets mixed in for that wonderful zing that makes your taste buds dance.

Cilantro Lime Dressing

Kale can have a slight bitter taste so I paired it with a cilantro lime dressing that wakes up the taste buds with the extra zing of tart and sweet that is a really nice balance of flavors when the salad is all put together. Yes, of course this dressing is also super easy to make. In a food processor, add in some olive oil, freshly squeezed lime juice, zest from the lime, cilantro, whole garlic cloves, salt, pepper and honey. Puree for one minute and done. The dressing will stay good in your refrigerator for one week. Shake before use.


Start by heating up the Minute® Ready to Serve Brown Rice & Quinoa. One minute in the microwave is all it takes! Then, set it to the side to cool off while you prepare the other ingredients.

Wash and dry fresh produce. Chop up the kale, slice the tomatoes and onion, peel and slice the avocado.

To keep the ingredients simple, I used canned black beans and canned corn. Drain and rinse the black beans. If you happen to have some leftover grilled corn, that would be amazing in this recipe to swap for the canned.

Place all your ingredients in a bowl, sprinkle some Cotija cheese on top and finish the cilantro lime dressing. When you are ready to eat, pour in desired amount of cilantro lime dressing and mix all the ingredients together.

Minute Rice®

Minute Rice® has a whole line of rice products that can all be prepared in 10 minutes or less. I especially love the perfectly portioned Minute® Ready to Serve cups that come in a variety of grains and flavors that help me stay on track without overeating or overthinking. Bonus that these cups cook in 90 seconds or less for a quick grab and eat while chasing after the kids or to create family friendly meals with endless possibilities on busy nights.

The Minute® Ready to Serve Brown Rice & Quinoa in todays recipe is made with a blend of two 100% whole grains. Not only does the brown rice and quinoa mixture give a nice texture when chewing but it is also supplying 55 grams of whole grains per serving! The fiber in the whole grains is what helps you feel full for longer so you can stick to a better eating plan and make better food choices throughout the day.

Meal Prepping

This meal is perfect for meal prepping lunch or dinners! If you are meal prepping this salad, save the dressing on the side until you are ready to eat so ingredients stay crisp and taste fresh. The Minute® Ready to Serve Brown Rice & Quinoa can be consumed warm or cold so you can add it to the salad in advance to eat cold or heat it up for one minute right before meal to have some warm bites.

Avocados brown easily. When meal prepping and slicing avocados for later, try a little lime juice bath before adding to salad to help the avocados stay green longer. Plus, the extra lime tastes great in this recipe.

How To Make It?

When I said this kale chickpea quinoa salad recipe was simple, I wasn’t kidding. Here are the steps:

  1. Make the Salad Dressing: Place all the lemon vinaigrette ingredients in a small bowl and give it a whisk. Set aside.

  1. Massage Kale: Pour half of the dressing into a large bowl and add in chopped kale. Then, using tongs or your own hands, massage the dressing into the leaves for 1-2 minutes.

Pro Tip: I know that massaging the kale leaves sounds like an extra step here, but I promise it is worth it. Doing so helps ensure that all of the leaves are coated with the dressing and tenderizes the kale to make it easy to chew and digest.

  1. Add Remaining Ingredients: Then, add the cooked quinoa, chickpeas, avocado, and pomegranate arils. Drizzle it with the rest of the ingredients and give it a gentle toss using tongs.
  2. Garnish and Serve: Top it off with almonds and feta cheese. Toss, serve, and enjoy!

Mix all the ingredients in a bowl

In a large bowl, combine the quinoa and cooled-down kale mixture. Add the breadcrumbs, sun-dried tomatoes, parsley, Parmesan cheese, and eggs. Season with salt and pepper.

Mix all the ingredients well to combine. You should end up with a cohesive mixture for veggie cakes, with visible bits of sun-dried tomato and kale breaking up the party and adding pops of color and bites of texture.

The mixture should be sticky enough that you can form it into balls and flatten them into patties. If the mixture doesn't hold together well, add another egg and check for consistency again. If the mixture is too wet, add a bit more breadcrumbs.

Recipe Summary

  • 2 cups quinoa, rinsed and drained
  • 4 cups water
  • Kosher salt
  • 3 tablespoons olive oil plus 1
  • 1 medium white onion, diced
  • 3 cloves garlic, peeled and diced
  • 10-12 large leaves of kale, stems removed, then roughly torn or chopped

In a medium pot over high heat, bring the quinoa, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.

Add the olive oil and onion to a large sauté pan over medium heat, stirring occasionally. When the onions become translucent, about 4 minutes, add the garlic and the kale (in bunches if necessary). As the kale begins to wilt and reduce, continue to stir, and add 1/4 cup water if the kale sticks to the pan. Salt and pepper to taste, mix well, then remove from the heat.

In a large serving bowl, toss the cooked quinoa with the kale and onions. If the mixture is dry, add a tablespoon of olive oil. Salt and pepper to taste and serve.

Vegan Quinoa Breakfast Frittata

It&rsquos no secret we love a frittata. It&rsquos a vehicle for leftovers, a sneaky way to eat your greens, a lazy person&rsquos quiche. So who knew you could make a frittata sans eggs? Gemma Ogston did, and she&rsquos showing us how with this vegan quinoa breakfast frittata from The Self-Care Cookbook: Easy Healing Plant-Based Recipes.

&ldquoThis easy baked egg-free frittata is perfect for a lazy breakfast or brunch,&rdquo she writes. &ldquoThe protein from the quinoa and the iron in the greens provide an extra nutritional boost to start the day. It&rsquos also great cold with salad, as a packed lunch.&rdquo

When combined with water, chickpea flour (aka gram flour) acts in the same way as eggs, Ogston says, which is pretty darn amazing.

Reprinted fromThe Self-Care Cookbook. Text © 2019 by Gemma Ogston. Photography © 2019 by Gemma Ogston. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

3 tablespoons extra-virgin olive oil

5¼ ounces mushrooms, finely chopped

1 small onion, peeled and finely chopped

1 small red bell pepper, seeded and finely chopped

3 garlic cloves, peeled and chopped

9 ounces kale or spinach, stalks and ribs removed from the kale and chopped

1⅔ cups chickpea flour (gram flour)

Sea salt and freshly ground black pepper

½ cup precooked quinoa (or cook 3 tablespoons dried quinoa, according to the package instructions)

1 small bunch parsley, chopped

Mixed greens salad, optional, for serving

1. Preheat the oven to 425°F. Line an 11-inch round cake pan with parchment paper.

2. In a large saucepan, warm half the olive oil over medium heat. Add the mushrooms, onion and pepper and cook until soft, about 5 minutes. Add the garlic and kale or spinach leaves, cook until wilting, about 5 minutes, then remove from the heat and set aside.

3. In a large bowl, mix together the chickpea flour, remaining olive oil, and 1½ cups water to make a batter. Season with a pinch of salt and pepper. Add the cooked vegetables, quinoa and parsley, then stir until well combined. Pour the mixture into the lined cake pan and bake until set, 18 to 20 minutes.

4. Remove from the oven and leave to cool for 5 minutes, then slice into wedges and serve with a salad of mixed greens, if desired.

Note: The chickpea flour batter acts in the same way as eggs, so you could also make a scrambled egg&ndashtype dish. Cook the batter in vegan butter or olive oil in a nonstick frying pan on low heat, stirring constantly. Fold in some chopped chives and parsley and serve with a simple mixed salad.

Quinoa salad with asparagus and kale recipe

This flavoursome bowl packs plenty of greenery in the form of asparagus and kale. Paired with a naturally high source of protein, quinoa, and colourful pomegranate seeds, this vegan salad is quick-to-make and delicious.


  • 2 x 250g (8.8oz) packs halloumi, cut into thick slices
  • 1 tbsp olive oil
  • 2 x 250g (8.8oz) packs halloumi, cut into thick slices
  • 1 tbsp olive oil
  • 2 x 250g (8.8oz) packs halloumi, cut into thick slices
  • 1 tbsp olive oil
  • 200 g quinoa
  • 350 ml hot vegetable stock
  • 2 bunches asparagus, trimmed and sliced into bite-size pieces
  • 200 g kale, torn into bite-size pieces
  • 0.5 bunch spring onions, finely sliced
  • 1 large bunch flat leaf parsley, chopped
  • 1 handful of radishes, trimmed and thinly sliced
  • 200 g pomegranate seeds
  • 7.1 oz quinoa
  • 12.3 fl oz hot vegetable stock
  • 2 bunches asparagus, trimmed and sliced into bite-size pieces
  • 7.1 oz kale, torn into bite-size pieces
  • 0.5 bunch spring onions, finely sliced
  • 1 large bunch flat leaf parsley, chopped
  • 1 handful of radishes, trimmed and thinly sliced
  • 7.1 oz pomegranate seeds
  • 7.1 oz quinoa
  • 1.5 cups hot vegetable stock
  • 2 bunches asparagus, trimmed and sliced into bite-size pieces
  • 7.1 oz kale, torn into bite-size pieces
  • 0.5 bunch spring onions, finely sliced
  • 1 large bunch flat leaf parsley, chopped
  • 1 handful of radishes, trimmed and thinly sliced
  • 7.1 oz pomegranate seeds
  • 1 lemon, juice only
  • 1 tbsp runny honey
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 6 tbsp olive oil
  • 1 pinch salt and freshly ground black pepper
  • 1 lemon, juice only
  • 1 tbsp runny honey
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 6 tbsp olive oil
  • 1 pinch salt and freshly ground black pepper
  • 1 lemon, juice only
  • 1 tbsp runny honey
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 6 tbsp olive oil
  • 1 pinch salt and freshly ground black pepper


  • Cuisine: British
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4


  1. Add the quinoa to a small saucepan and pour over the hot stock. Bring up to a boil, reduce the heat to low, cover with a lid and cook for 15 minutes until the grains are tender and the stock absorbed.
  2. Meanwhile, make the dressing by adding the lemon juice, honey, garlic and mustard to a mixing bowl and whisking together. Slowly pour in the olive oil, whisking until you have a thick creamy dressing. Season with salt and freshly ground black pepper.
  3. Bring a large pan of lightly salted water up to a boil and tip in the asparagus. Simmer for 2 minutes until just tender but with plenty of bite. Remove with a slotted spoon to a colander and allow to drain, then tip onto a plate and allow to cool.
  4. Add the kale to the boiling water and cook for another 2 minutes, then drain and rinse under cold running water to cool quickly. Drain well.
  5. Add the kale to the bowl of dressing, along with the spring onion, parsley, radishes and blanched asparagus. Toss together lightly to mix.
  6. Once the quinoa is cooked, fork through the grains to separate and tip into the salad, lightly mixing through.
  7. Spoon onto a serving plate and scatter over the pomegranate seeds and halloumi (if including) before serving.

You might also like:


Do you want to comment on this article? You need to be signed in for this feature

Spicy Shrimp Bowls with Parmesan Quinoa and Garlic Kale

STAAHHPP with the kale. I know…I know…I’m sorry. It’s the kale phase forcing my mind to only think of kale-inclusive recipes. The kale phase is still going strong, people. It’s still going real strong. Can I tell you something that will clue you in on the craziness of my brain this week?

I went grocery shopping after work today before I picked up Boone and headed home. Well, as I was literally just writing about how my kale phase was going strong, I was about to say, “Ask the two bunches of kale that were just purchased from the grocery store an hour ago,” when I realized that the kale (along with the rest of my groceries) was still in my car.

I got home, took Boone inside, and then somehow completely forgot about the ten bags of groceries in my back seat. I mean…like…what. Hello, end-of-the-school-year-teacher-brain, nice to meet you! Hopefully the eggs that were sitting outside for a prettttyyyy decent amount of time are okay and don’t make me supa sick. If you don’t hear from me next week, you’ll know what happened…

Anyway, this recipe. The shrimp. The quinoa. The kale.

Everything is just so delicious together. Not to mention SO easy. Shrimp is so dang simple and faasst. I mentioned in this post how much I love shrimp but how I really don’t cook it very often. Why? Why do I do this? Shrimp is healthy, sooo yummy, and cooks in like two seconds.

And there are so many different things you can do with it, too. I need to get in the habit of cooking it more often and making delicious things like these lettuce wraps, this baked coconut shrimp, and THESE BOWLS!

  • The quinoa: cooked in chicken or veggie stock and then mixed with some delicious parmesan cheese. Quinoa is SO good for you, and it cooks very quickly. It’s not like brown rice that takes forty five minutes on your stove. Quinoa is done in under twenty. And when you stir in the parmesan cheese and just watch it melt together with the hot quinoa and become melty and perfect? Happy moments.
  • The kale: easiest thing ever. Chopped and sautéed with garlic and olive oil for a few minutes. It really couldn’t get much simpler, and it is a fantastic way to add some extra flavor and healthy goodness to your bowls.
  • THE SHRIMP: seasoned with flavor packed, perfectly spicy chili powder, garlic powder, and cayenne pepper, and seared to perfection. These shrimp could be a recipe on on their own. They are easy, healthy, and delicious – a winning trio!

So, like I said earlier, my brain is a little cray cray this week. Or (as my students and I have come to say) cray squared. See? We do math in English class. #crosscurricular. Anyway, next week is the last week of school, meaningggggggg….finals! You know what is SO MUCH FUN? Making finals. Oh wait…

Blaaahhhhhhhh. I’m being a big baby over nothing. It’s really not so bad once you just sit down and get ’em done. It’s this part when still haven’t fully gotten into the swing of making them that is less fun. Bright side: it’s the type of work that is actually pretty satisfying because you know you are making finnaalllssss, meaning the end of the year is approaching! I love, love, love my job and I looooooovvvee my students, but I am still quite excited for summer break.

Not to mention, many exciting things are happening in May. My brother, sister-in-law, and their daughter are moving here next week, and then Seth comes home not too long after that! Exciting times! The creation of finals is just my little blip that makes this week not as much fun. But, BUUTTT I have these shrimp bowls so Ima be good.

For you 21 Day Fix people, here are your container amounts:

  • 1 green container (kale)
  • 2 yellow containers (quinoa)
  • 1 red container (shrimp)
  • 1 blue container (parmesan)
  • 2 teaspoons (olive oil)

*The spices, veggie stock (because we use such a small amount), and garlic are “free”*