Kale and quinoa, both superfoods in their own right, come together to create a nutrient-packed dish that is not only delicious but also incredibly versatile. With its slightly bitter flavor and crunchy texture, kale provides an excellent contrast to the fluffy, nutty flavor of quinoa. This dynamic duo can be enjoyed in a variety of ways, from hearty salads to warming soups and stews. Whether you're looking for a quick and easy weeknight meal or a sophisticated entrée to impress your guests, there's a kale and quinoa recipe out there that's perfect for you. Read on to discover some of the best kale and quinoa recipes that are sure to tantalize your taste buds and leave you feeling satisfied and invigorated.
Check out the recipes below so you can choose the best recipe for yourself!
KALE AND QUINOA SALAD
Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.
Provided by Kicius
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
- Put kale in a large mixing bowl.
- Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.
Nutrition Facts : Calories 439.3 calories, Carbohydrate 43.9 g, Cholesterol 16.7 mg, Fat 27 g, Fiber 6.3 g, Protein 10.7 g, SaturatedFat 5.2 g, Sodium 397.3 mg, Sugar 17.8 g
KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE
Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!
Provided by Stephanie Ford
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
- Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 35.4 g, Cholesterol 2.1 mg, Fat 20.3 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 552.1 mg, Sugar 1.4 g
KALE AND QUINOA PATTIES WITH HERB DIPPING SAUCE
I needed a recipe to use up leftover quinoa and lentils. This is what I came up with using what I had on hand. Very versatile, quick, and easy.
Provided by tcasa
Categories Main Dish Recipes Burger Recipes Veggie
Time 46m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Cook onion and garlic, stirring frequently, until translucent, about 4 minutes. Add kale; cook until wilted, 4 to 5 minutes.
- Place quinoa, feta cheese, bread crumbs, lentils, eggs, 1 tablespoon parsley, salt, and pepper in a large bowl. Mix to fully combine. Mix in the kale mixture. Form into patties by hand.
- Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the skillet to the oven; broil the patties until top is crispy, 3 to 5 minutes.
- Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 21.2 g, Cholesterol 83.4 mg, Fat 17.7 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 5.3 g, Sodium 531.4 mg, Sugar 2.8 g
KALE AND QUINOA SALAD WITH TOFU AND MISO
A hearty base of kale, quinoa and crisp tofu give this easy salad enough bite to serve as a meal. Curly kale provides heft and holds up nicely to the sweet, sour and spicy dressing. Use your hands to massage the vinaigrette into the kale, and let it marinate for at least 10 minutes to tenderize the sturdy greens. Finish the dish with a drizzle of sriracha and honey, but use a light touch: The point is to balance the heat and sweetness levels without overwhelming the delicate miso vinaigrette. If you like, double the dressing and refrigerate it for future use; it makes a fantastic dip for grilled chicken or pork, or a glaze to brush on salmon before broiling.
Provided by Corinne Trang
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
- Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
- Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
- In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey and serve immediately.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 24 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 257 milligrams, Sugar 1 gram
CHEESY QUINOA PATTIES WITH KALE AND SPINACH
Very healthy recipe with tons of superfoods.
Provided by just4fun
Categories Side Dish Vegetables Greens
Time 1h24m
Yield 12
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Add salt, black pepper, and garlic. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Heat 1 tablespoon oil in a skillet over medium heat; add onion. Cook and stir until translucent, about 2 minutes. Transfer to a bowl. Add kale and spinach to hot skillet; cook and stir until tender, 2 to 3 minutes.
- Combine cooked quinoa, onions, kale, spinach, mozzarella cheese, bread crumbs, and flaxseed meal in a bowl; stir to combine. Add beaten egg; mix well.
- Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet.
- Form golf-ball-size portions of the quinoa mixture into patties. Place on the prepared baking sheet.
- Bake in the preheated oven until golden brown and crusty, about 15 minutes per side.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 13.5 g, Cholesterol 21.5 mg, Fat 9 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 294.4 mg, Sugar 0.6 g
RED QUINOA AND TUSCAN KALE
We love quinoa, especially red quinoa. I like kale (the kids weren't so sure about kale). The kids loved this dish! Everyone had seconds, even my picky eater. The combination of salty, sweet, and savory was awesome. Keeping in mind that I do the pinch-here-pinch-there style of cooking, this is easily adjusted to your personal taste. Next time I make this, I will be adding in some capers . . . because we like capers!
Provided by Selayma
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
- Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 34.6 g, Cholesterol 11.1 mg, Fat 16.9 g, Fiber 6.1 g, Protein 10.1 g, SaturatedFat 8.7 g, Sodium 235.3 mg, Sugar 3.8 g
CHILE-RUBBED CHICKEN BREAST WITH KALE, QUINOA AND BRUSSELS SPROUTS SALAD
Provided by Marcela Valladolid
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat.
- Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove. Season the mixture with salt and pepper. Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat.
- Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side. Remove from the heat, cover, and let stand for 5 minutes before slicing.
- In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined. While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified. Season the dressing with salt and pepper.
- In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
- Divide the mixture among 4 serving plates and top each with a sliced chicken breast. Serve immediately.
QUINOA SALAD WITH KALE, PINE NUTS, AND PARMESAN
An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad a day ahead; the flavors develop and deepen with a little extra time in the fridge. It's also delicious served warm or at room temperature.
Provided by Jessica Harlan
Categories Salad Cheese Dairy Leafy Green Vegetable Vegetarian Lunch Parmesan Pine Nut Quinoa Kale Healthy Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- 1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15 to 18 minutes. Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom.
- 2. In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper. Slowly add the remaining 3 tablespoons olive oil, whisking continuously to emulsify the dressing.
- 3. Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts and Parmesan cheese and season to taste with additional salt and pepper. Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps.
ONE POT KALE AND QUINOA PILAF
This recipe came from food52.com, from member "deensiebat." This was my first time using lacinato kale, which I find I like better than standard kale (although the standard kale or chard can also be used). I was thrilled to find such a delicious dish made of complete-protein quinoa and antioxidant-rich kale. AND it's easy to make all in just one pot!
Provided by LorrieK
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
- While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
- Check the quinoa and kale when the cooking time has completed--the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
QUINOA, KALE, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE DRESSING
Love this healthy, quick recipe, perfect for a summer BBQ or a classy dinner! Hope you enjoy this as much as I do! I am new writing down my recipes, and would love some positive feedback! You can substitute sea salt for kosher salt, if desired.
Provided by Kelsey King
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
- Bring water and chicken bouillon to a boil in a saucepan; add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.
- Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender, 5 to 10 minutes.
- Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 30.1 g, Cholesterol 0.1 mg, Fat 44.4 g, Fiber 5.4 g, Protein 9.9 g, SaturatedFat 6.3 g, Sodium 315.3 mg, Sugar 3.9 g
QUINOA AND KALE SALAD
This is one of my favorite recipes. It's quick and easy and always a hit when I bring it to parties.
Provided by teach05
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Remove from heat, fluff using a fork, and allow to cool, about 1 hour.
- Combine cooled quinoa, apple, bell pepper, and cranberries in a large mixing bowl.
- Combine olive oil, vinegar, lemon juice, salt, black pepper, and Dijon mustard in a small bowl and whisk together. Pour vinaigrette over quinoa mixture and toss until all ingredients are coated.
- Add chopped kale to the bowl with the quinoa mixture and toss in before serving.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 20.4 g, Fat 7.7 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 105.8 mg, Sugar 8.1 g
CROCKPOT QUINOA, CHICKEN, AND KALE SOUP
Delicious and nutritious! Found this on Pinterest, edited for my preferences. Quinoa makes it hearty and filling. The chicken was soooo tender, it just fell apart! I never used kale before but couldn't really taste it in this- I don't like cooked spinach in soup but I did like the kale! Could be topped with shredded parmesan cheese. Also, I like to freeze some of the leftovers in serving size ziploc bags.
Provided by J-Lynn
Categories Clear Soup
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in a 6 or 7 quart crockpot; add onion, celery, and garlic.
- Add drained quinoa and pour in chicken broth.
- Cover and cook on HIGH 3-4 hours, or LOW 7-8 hours.
- Remove chicken and shred; return to soup.
- Add in beans, kale, seasonings, and lemon juice; taste and adjust seasonings to preference; cover and cook on high for 30 minutes more, until kale is tender.
QUINOA WITH SAUSAGE, KALE, AND WHITE BEANS
This quinoa dish with sausage and kale is full of flavor and good for you too! Great alone as a meal or used to stuff zucchini or squash.
Provided by Leah Murphy
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring chicken stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and onion and cook, breaking sausage up as it browns, 5 to 10 minutes. Mix in tomatoes, beans, and kale. Add a splash of chicken stock if needed to wilt kale. Cook until tomatoes and beans are heated through, 10 to 15 minutes.
- Stir cooked quinoa into the skillet. Season with salt and pepper.
Nutrition Facts : Calories 649 calories, Carbohydrate 59.3 g, Cholesterol 68 mg, Fat 31.3 g, Fiber 9.9 g, Protein 31.7 g, SaturatedFat 9.4 g, Sodium 1814.2 mg, Sugar 4.3 g
KALE AND BRUSSELS SLAW WITH QUINOA
This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
- Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
- In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
- Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 27.1 g, Cholesterol 7.8 mg, Fat 31.2 g, Fiber 5.6 g, Protein 11.1 g, SaturatedFat 4.9 g, Sodium 366.6 mg, Sugar 7.8 g
QUINOA SALAD WITH KALE AND PINE NUTS, PARMESAN RECIPE
Provided by djbaker720
Number Of Ingredients 9
Steps:
- in med saucepan heat 1 tbs oil over med heat. Add onion and sauute stiring freq until translucent 5min. Add quinoa and sauté stirring until lightly toasted. 2-3 min. Add water and kale stirring to combine. Bring to simmer reduce heat to low simmer covered until quinoa is tender and wayer gone 15-18 min. Put in lg bowel let cool stir occ. In small bowel whisk together vinegar and mustard until smooth. Slowly add remaing oil whisking continuously. Drizzle the dressing over quinoa. Stir in nuts and cheese and season to taste. Cover and chill completely. Stir before serving
ONE POT KALE AND QUINOA PILAF
Categories Quick & Easy
Number Of Ingredients 9
Steps:
- # Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. Ask a question about this step. # While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese. Ask a question about this step. # Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed
SLOW COOKER QUINOA, CHICKEN AND KALE SOUP RECIPE - (4.3/5)
Provided by rbotzl01
Number Of Ingredients 15
Steps:
- Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add quinoa (for a more firm textured quinoa add during last 30 minutes to 1 hour of cooking, per reviewers comments), thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 - 4 hours or LOW 7 - 8 hours. Remove chicken, let rest 10 minutes then cut into bite size pieces and return to soup. Meanwhile, add in beans, kale, parsley and lemon juice, then cover and continue to cook on HIGH heat another 10 - 20 minutes until kale has reached desired doneness. Serve warm topped with parmesan cheese.
ONE POT KALE AND QUINOA PILAF BY DEENSIEBAT JANUARY 1, 2010
Yield 2-4 people
Number Of Ingredients 9
Steps:
- Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
Tips:
- Properly wash and chop your kale: Remove the tough stems and finely chop the leaves. Washing the kale thoroughly helps remove dirt and pesticides.
- Don't overcook the kale: Kale cooks quickly, so be careful not to overcook it. Overcooked kale becomes tough and loses its vibrant color.
- Use a variety of cooking methods: Kale can be sautéed, steamed, roasted, or added to soups and stews. Experiment with different cooking methods to find your favorite way to enjoy kale.
- Add kale to your favorite dishes: Kale can be added to salads, pasta dishes, stir-fries, and even smoothies. It's a versatile ingredient that can be used in many different recipes.
- Store kale properly: Fresh kale should be stored in a plastic bag in the refrigerator for up to 5 days. You can also freeze kale for up to 6 months.
Conclusion:
Kale and quinoa are two healthy and versatile ingredients that can be used in a variety of recipes. They are both packed with nutrients and antioxidants, making them a great addition to a healthy diet. With its slightly bitter taste and chewy texture, kale is a unique and flavorful leafy green that can be enjoyed in many different ways. Quinoa is a gluten-free grain that is high in protein and fiber, making it a great choice for those with dietary restrictions or those looking for a healthier alternative to rice or pasta. Together, kale and quinoa make a delicious and nutritious combination that is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love