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Looking for a good Kale Recipe? Look no further in today’s  installment of Korby’s Kitchen we are going to make a Quick Kale n’ Quinoa recipe! I hope that you are continually inspired to embrace your wellness. Today’s recipe will focus on two foods that have gained a great deal of popularity in recent years, quinoa and kale.

I grew up eating white rice as a side dish on nearly 80-90% of my meals. Now I know white rice is an acidic food and is void of any significant nutritional content. It was however tasty and satisfying. I mostly disliked vegetables and I thought they all tasted terrible. I ate few meals where dark leafy greens where present. When I did eat dark leafy greens it was often overcooked spinach. As I look back I think that having only experienced overcooked vegetables played a big role in my disdain.

kale recipe


Quinoa and Kale, put these two together and you can make some interesting and healthful things happen. Quinoa is a grain indigenous to the Andes Mountain region. It’s has been harvested and used in the diets of the indigenous people of the region since ancient times. It is rich in protein, iron and magnesium, and is an ideal food for white/brown addicts. For millennia it has been prepared in various ways and can even be made into a drink to nurse infants.

Kale is a dark leafy green is rich in calcium, vitamin K and vitamin C among other properties. Most kale you find commercial in the US is grown on US farms. When preparing this green, it is important not to cook them past the point  of the kale showing a bright green color.

I’d be remiss if I didn’t mention some of the politics surrounding quinoa right now. Steady growth in global demand for quinoa as it has heralded as a “superfood” has priced it out from the indigenous people of the Andes region. It has become essential to buy only from companies who practice Fair Trade initiatives. It is also essential to continue to follow the news surrounding this crop and make informed decisions.

Kale Recipe, Quick Kale n’ Quinoa

(makes 4-5 Servings)Ingredients:
2 Cups of Quinoa (red, black, white or blend of quinoas) rinsed thoroughly
2 ¼ Cups of Water
1 Bunch of Kale rinsed and chopped
1 Bunch of Scallions rinsed and chopped (not pictured)
1 Tbsp. Cold Pressed Olive Oil
Pink Himalayan Salt (to taste)

Optional Herbs/Spices:
1Tbsp. Thyme (Dried or Fresh)
¼ Tsp. Turmeric Powder
¼ Tsp. Chili Powder
¼ Tsp. Cumin Powder
1/8 Tsp. Cayenne Pepper
3 Cloves Crushed Garlic

1.    In a medium pot bring water to a boil at High Heat
2.    Add quinoa to boiling water and reduce heat to Medium Low and cooked covered for about 10mins-12mins. Turn off heat and place aside when done. Quinoa will have a fluffy sprouted look when  ready.
3.    Lightly oil a large pot at Medium High heat.
4.    Stir in Kale, scallions, garlic and salt and continue to stir and sauté for about 90 secs.
5.    Stir in cooked quinoa, olive oil, preferred herbs/spices and salt to tastes. Stir all ingredients in a pot for about 90 secs.
6.    Remove from heat.
7.    Serve and enjoy!