Kale and Quinoa Medley

By Lisa G. and Denise V. from Union High School, Tulsa, OK.


This exotic and surprising side dish will tantalize your tastebuds!  We combined the nutty, robust flavor of quinoa and fresh kale that is stir fried with garlic, and added a sweet and sour dressing.  The flavor of this nutritious selection will make you crave more.

Nutrition Facts

Serving size: 1/2 cup

From Fat32.8%
From Saturated Fat4.7%
From Sugar7.1%


Ingredient 6 servings 50 servings
Quinoa, dry, whole grain1/2 cup/3.75 oz4 cups 2.3 Tbsp/1.9 lb
Kale, Tuscan, raw, trimmed and washed11 oz5.75 lb
garlic, fresh chopped1 Tbsp1/2 cup 1 tsp
lemon juice2 Tbsp1 cup 2 tsp
Dijon Mustard2.25 tsp1/4 c 2 Tb 1 tsp
Olive or vegetable oil1.5 Tbsp3/4 cup 1/2 Tbsp
Honey2.25 tsp1/4 c 2 Tb 1 tsp
Salt1/4 tsp2 tsp
pepper1/4 tsp2 tsp
water5 oz5 cup 2 oz
carrots, raw, grated1 tbsp1/2 cup 1 tsp
red pepper, raw, finely chopped1 tbsp1/2 cup 1 tsp


Cook quinoa according to package directions-bring water to a boil and add quinoa. Cook covered, stirring occasionally, until all liquid has evaporated and quinoa fluffs with a fork. Dump quinoa onto a sheet pan to cool. In large saute pan or tilting skillet, heat 1 tsp oil with 1 tbsp garlic for 6 servings, or 2 3/4 Tbsp oil with 1/2 cup + 1 tsp garlic for 50 servings. Add trimmed and washed kale to oil and garlic and saute until kale is somewhat wilted and reduced by half. In a bowl, whisk Dijon mustard, honey, lemon juice, the remaining oil, salt and pepper until well combined. Combine quinoa, kale, chopped red pepper, grated carrot, and dressing, and toss to mix. Serve 1/2 cup per serving.