Kale and Quinoa with Creole Seasoning

Ingredients

• 1 cup chicken broth 
• 0.5 teaspoon creole seasoning (such as Tony Chachere's®)
• 1 bunch destemmed lacinato/dinosaur kale sliced (dinosaur)
• 1 teaspoon olive oil 
• 0.5 cup quinoa rinsed drained
• 1 teaspoon salt 
• 1 large shallots minced
• 2 quarts water 

Equipment

• sauce pan

Directions

1. Bring chicken broth to a boil in a saucepan; stir in quinoa. Cover and reduce heat to low. Simmer until quinoa is tender and liquid is absorbed, about 10 minutes.
2. Bring water to a boil in a large saucepan; cook kale in boiling water until just tender, 2 to 3 minutes.
3. Drain.
4. Heat olive oil in the same saucepan over medium heat; cook and stir shallot until softened, about 5 minutes.
5. Add kale, cooking and stirring, until desired doneness.
6. Mix quinoa into vegetable mixture and season with salt and Creole seasoning.