Simple Kale Quinoa

This Simple Kale Quinoa can be made in 25 minutes with just 10 ingredients. It’s packed with plant-based protein and also super versatile. Add extra veggies, chickpeas or tofu for a fuller meal.

I love this quick and easy Kale Quinoa recipe because it’s ridiculously easy, requires very little ingredients, and is super healthy. It’s a great base recipe and extremely versatile to fit your needs/tastes.

The Health Benefits of Quinoa:

Quinoa (pronounced “keen-wah”) has become one of the world’s favorite foods in the last decade (and for the past 5000 years in some cultures) for good reason.

Naturally gluten-free, quinoa is a whole grain that has SO many health benefits. It’s high in plant-based protein, fiber, magnesium, folate, iron, zinc, potassium, B-vitamins, fatty acids, and much more. It’s also non-GMO, and usually grown organically.

Quinoa is also really quick to cook up in just 15 minutes, making it an easy, nutritious choice for vegans and vegetarians.

Interesting fact: NASA scientists have even been looking into growing it in outer space, due to it’s nutrition and simplicity to make!

So really, I don’t see a reason NOT to eat this healthy grain.

Do I really need to rinse quinoa?

Most recipes ask you to rinse the quinoa with water before cooking. The reason is, quinoa has a natural coating called saponin that acts as a natural insecticide (which prevents birds and other animals from eating quinoa while it’s growing), and that coating can have a bitter flavor for some people.

While you technically don’t have to rinse quinoa before consuming (it certainly won’t hurt you), most people will agree that quinoa tastes better after rinsing.

The good news is, most packaged quinoa is already “pre-rinsed“. So check the packaging first to avoid this extra step.

How to make this Kale Quinoa Side Dish:

To make this kale quinoa recipe- in a medium saucepan, first melt the vegan butter (or olive oil) over medium heat. Or if you prefer an oil-free option, you can also use vegetable stock/broth in the place of butter. 

Next, I recommend to toast the quinoa before cooking it. Reason being, it brings out the nuttiness of the quinoa and adds a really nice depth of flavor.

To do this, add the dry quinoa to a small/medium skillet over medium heat, and heat for 3-4 minutes until slightly toasted, stirring constantly (STEP 1). You’ll know it’s ready when it’s a little brown and smells nutty.

Next, add the vegetable broth and all spices (STEP 2). Bring to a boil, reduce the heat slightly, cover and simmer 14-15 minutes, or until water is absorbed (STEP 3). Uncover and remove from heat.

Meanwhile, over medium heat in a small or medium dry skillet, add the raw pine nuts (STEP 4). Stir constantly for about 2-3 minutes until just starting to brown, being careful not to burn (STEP 5). Remove from pan immediately to cool.

To the pot of cooked quinoa, add the chopped kale, lemon juice and toasted pine nuts (STEP 6). Stir immediately until combined (STEP 7). Note: the hot quinoa will wilt the kale.

Additions/Substitutions:

This Kale Quinoa side dish is really easy to experiment with or add to.

• Get creative. Try adding sautéed mushrooms or roasted red peppers, veggie sausage, or chopped sun dried tomatoes.
• Add some baked tofu or roasted chickpeas, or enjoy it as a side dish to your favorite burger.
• Experiment with spices or herbs! Add chopped parsley, cayenne pepper, red pepper flakes, nutritional yeast, or even Za’atar Seasoning blend for a Middle Eastern take on this quinoa recipe.
• My favorite addition to this meal is a 1/4 or 1/2 teaspoon of truffle salt. Yum.
• Nut-Free Option: Omit the toasted pine nuts and sub with roasted sunflower seeds.
• Note: The type of vegetable broth you use may affect the color and the taste of this dish slightly. If you don’t have vegetable stock/broth on hand, you can use water. Just note that in this case, additional spices may be necessary.

Helpful Tools:

• Dutch Oven– For cooking the quinoa, this type of pot works well.
• Lemon Squeezer– I like this one. It’s super durable.
• Rubbermaid Large Container– I love the Rubbermaid Brilliance set and this size is perfect for storing leftovers.

Do you love quinoa? Try one of these quinoa-based recipes!

• Basil Pesto Quinoa
• Warm Veggie Quinoa Salad
• Edamame Sesame Quinoa Salad

If you try this Simple Kale Quinoa, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

Simple Kale Quinoa (Vegan, Gluten Free)

4.67 from 3 votes

Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Author: Christin McKamey

This Simple Kale Quinoa can be made in just 25 minutes with only 10 ingredients. It’s packed with plant-based protein and also super versatile. Add extra veggies, chickpeas or tofu for a fuller meal.

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Ingredients

• ▢ 1 tablespoon vegan butter - can substitute with 1 teaspoon olive oil or 1 tablespoon vegetable stock/broth
• ▢ 1 1/3 cups white quinoa - rinsed
• ▢ 2 cups unsalted vegetable stock/broth
• ▢ 2/3 cup water
• ▢ 1/2 teaspoon dried minced onion or onion powder
• ▢ 1/2 teaspoon ground sea salt
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/4 cup raw pine nuts - can also use pre-toasted pine nuts and skip step #4 below
• ▢ 2 cups packed fresh kale - chopped
• ▢ 1 tablespoon fresh lemon juice

Instructions

• In a medium saucepan or Dutch oven, melt butter (or olive oil) over medium heat.
• Add quinoa and heat for 3-4 minutes until slightly toasted*, stirring occasionally.
• Add vegetable stock/broth, water, minced onion, salt, pepper and garlic powder. Bring to a boil, reduce heat slightly, cover and simmer for 14-15 minutes, or until liquid is absorbed. Uncover and remove from heat. 
• Meanwhile (while waiting for quinoa to cook), in a small or medium dry skillet over medium heat, add the raw pine nuts. Stir constantly for about 2-3 minutes until slightly browned, being careful not to burn. You’ll know it’s ready when it’s a little brown and smells nutty. Remove from pan immediately to cool. 
• To the pot of cooked quinoa, add the chopped kale (the hot quinoa will wilt the kale), lemon juice and pine nuts. Stir until combined. Add additional salt and pepper to taste, or additional spices (see suggestions below).
• This recipe makes 4 (1-cup) servings. Store in an airtight container in the fridge for 3-4 days.

Notes

*Toasting quinoa before cooking brings out a “nuttiness” of the quinoa adds a nice depth of flavor.

Additions/Substitutions:

• Get creative. Try adding sautéed mushrooms or roasted red peppers, veggie sausage, or chopped sun dried tomatoes.
• Add some baked tofu or roasted chickpeas, or enjoy it as a side dish to your favorite burger.
• Experiment with spices or herbs! Add chopped parsley, cayenne pepper, red pepper flakes, nutritional yeast, or even Za’atar Seasoning blend for a Middle Eastern take on this quinoa recipe.
• My favorite addition to this meal is a 1/4 or 1/2 teaspoon of truffle salt. Yum.
• Nut-Free Option: Omit the toasted pine nuts and sub with roasted sunflower seeds.
• Note: The type of vegetable stock/broth you use may affect the color and the taste of this dish slightly. If you don’t have vegetable stock/broth on hand, you can use water. Just note that additional spices may be necessary.

Nutrition

Serving: 1cup | Calories: 239kcal | Carbohydrates: 38.7g | Protein: 8.3g | Fat: 5.7g | Sodium: 388mg | Sugar: 1.3g

Did you make this recipe?Mention @veggie__chick or tag #veggiechick

Update Notes: This post was originally published in July 2016, but was republished with tips and FAQs in November of 2019.