Quinoa and Braised Kale with Toasted Hazelnuts Recipe

Name: Quinoa and Braised Kale with Toasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 cloves garlic, thinly sliced; 1/4 teaspoon crushed red pepper flakes; 1 large bunch kale (1-pound), leaves trimmed and chopped (8 ounces, 6 cups); 2 3/4 cups vegetable broth; 3 cups peeled, cubed winter squash, turnip, or combination of both (about 12 ounces); Kosher salt; 1 tablespoon apple cider vinegar; 1 1/4 cups quinoa; 1 tablespoon chopped fresh parsley; 1/3 cup hazelnuts, toasted and roughly chopped, for topping

Servings: persons

2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 large bunch kale (1-pound), leaves trimmed and chopped (8 ounces, 6 cups)
2 3/4 cups vegetable broth
3 cups peeled, cubed winter squash, turnip, or combination of both (about 12 ounces)
Kosher salt
1 tablespoon apple cider vinegar
1 1/4 cups quinoa
1 tablespoon chopped fresh parsley
1/3 cup hazelnuts, toasted and roughly chopped, for topping

1
1.
2
Heat 1 tablespoon oil in a Dutch oven over medium heat.
3
Add the garlic and pepper flakes and cook until the garlic begins to brown, 2 minutes.
4
Add the kale, tossing well.
5
Add 1 cup broth and 1/2 cup water.
6
Cover and cook until wilted, 5 minutes.
7
Add the squash, season with salt and reduce heat to a simmer.
8
Continue to cook, covered, until the kale and squash are tender, 12 to 15 minutes.
9
Uncover and stir in the vinegar.
10
2.
11
Meanwhile, in a medium saucepan over medium heat add the quinoa, remaining 1 3/4 cups broth, and 1 cup water and bring to a boil.
12
Reduce heat and simmer, gently stirring once or twice, until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
13
Let stand 5 minutes.
14
3.
15
Fluff the quinoa with a fork and then stir in the chopped parsley, remaining 1 tablespoon olive oil, and season with salt.
16
4.
17
To serve, top the quinoa with the braised kale and squash and their juices and sprinkle with the toasted chopped hazelnuts.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 cloves garlic, thinly sliced, 1/4 teaspoon crushed red pepper flakes, 1 large bunch kale (1-pound), leaves trimmed and chopped (8 ounces, 6 cups), and more.

Yes, Quinoa and Braised Kale with Toasted Hazelnuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa and Braised Kale with Toasted Hazelnuts

How did you like this recipe?

Frequently Asked Questions