Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
40 min
Prep:
25 min
Cook:
15 min

Nutrition Info

Healthy

Ingredients

Directions

1. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the garlic and pepper flakes and cook until the garlic begins to brown, 2 minutes. Add the kale, tossing well. Add 1 cup broth and 1/2 cup water. Cover and cook until wilted, 5 minutes. Add the squash, season with salt and reduce heat to a simmer. Continue to cook, covered, until the kale and squash are tender, 12 to 15 minutes. Uncover and stir in the vinegar. 

2. 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. Reduce heat and simmer, gently stirring once or twice, until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Let stand 5 minutes. 

3. Fluff the quinoa with a fork and then stir in the chopped parsley, remaining 1 tablespoon olive oil, and season with salt. 

4. To serve, top the quinoa with the braised kale and squash and their juices and sprinkle with the toasted chopped hazelnuts. 

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Braised Short Ribs

Recipe courtesy of Ree Drummond

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Braised Kale with Toasted Almonds

Recipe courtesy of Aaron McCargo Jr.

Braised Kale with Red Bell Pepper and Bacon

Recipe courtesy of Guy Fieri

Braised Kale

Braised Kale

Recipe courtesy of Wayne Harley Brachman

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.