Warm Quinoa with Wilted Kale and Avocado


Jennifer Causey, Food Styling: Chelesa Zimmer, Prop Styling: Mindi Shapiro


  • 1/2 cup balsamic vinegar
  • 1 1/2 cups low-sodium vegetable broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/4 cups uncooked quinoa
  • 1 tablespoon grapeseed oil
  • 1 cherry tomatoes, halved
  • 6 cups chopped lacinato kale (from 8-oz. bunch)
  • 3 tablespoons sliced almonds, toasted
  • 2 ounces soft goat cheese, crumbled
  • 1 ripe avocado, peeled and pitted, flesh cut into thin wedges


  1. Bring vinegar to a light boil in a medium skillet over high heat. Reduce heat to medium-low and simmer until reduced to a syrupy consistency, about 10 minutes. (Watch carefully to avoid scorching.) Remove from heat; transfer to a small bowl.

  2. Bring broth and ¼ teaspoon each salt and pepper to a boil in a medium saucepan over high heat; stir in quinoa. Cover, reduce heat to medium-low and cook until quinoa is tender and liquid is absorbed, 12 to 15 minutes.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add kale and cook, stirring occasionally, until kale is almost wilted and tomatoes are softened, about 2 minutes. Sprinkle with remaining ¼ teaspoon each salt and pepper. Stir in cooked quinoa, sprinkle with almonds and goat cheese and top with avocado. Drizzle with balsamic reduction (you may have some left over; cover and keep for another use).

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  • Fuel up! Quinoa—technically a seed, not a grain—is one of very few plants that are complete proteins.
  • Yield: Serves 4

Nutritional Information

Calories per serving: 414
Fat per serving: 20g
Saturated fat per serving: 4g
Cholesterol per serving: 7mg
Fiber per serving: 10g
Protein per serving: 14g
Carbohydrates per serving: 48g
Sodium per serving: 542mg
Iron per serving: 4mg
Calcium per serving: 116mg
Adam Hickman