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Kale & Broccoli Quinoa

serves 2


  • 1/2 cup dry quinoa, rinsed and drained
  • 3/4-1 cup water, to cook quinoa (you could also cook in broth to give more flavor)
  • 2 tbsp olive oil
  • 1/4-1/2 cup chopped red or yellow onion (to preference)
  • 2 cloves garlic, grated into pan
  • 1/3 cup chicken or vegetable broth
  • 1 medium or large head of broccoli, cut into florets
  • 1 bunch kale, leaves removed from stems, and broken into bite size pieces
  • salt and pepper to taste
  • parmesan cheese, for garnish
  • lemon juice, for garnish if desired


  1. Cook the quinoa in a medium pot to package directions, until tender and liquid is absorbed
  2. In a saute pan, heat the olive oil over medium high heat and add the chopped onion. Cook for a couple minutes until translucent (don't let burn), and add the garlic grating it straight into the pan. Stir for a minute, not allowing to burn, and add in the broth.
  3. Rinse off the broccoli and kale and add them both to the pan with onions, garlic and broth. Reduce heat slightly and cover. Let cook for 5-10 minutes, stirring occasionally until the broccoli is tender and kale has shrunk. Season to taste with salt and pepper.
  4. Add quinoa and veggie mix to a serving bowl and mix together. Garnish with parmesan cheese and eat warm.

(c) Carla's Confections 2013