Garlic Ginger Kale Quinoa - Mountain Cravings

Garlic Ginger Kale Quinoa

Garlic Ginger Kale Quinoa

Okay hold up. I know I’m throwing both kale and quinoa at you at once, but promise it’s worth it. This is such an easy, colorful side dish and you’ll totally feel like a health rockstar for making it.

Fifteen minutes on the stove and you’ve got a side dish or warm salad for two – this has become my go-to alongside chicken or fish (topped with sun-dried tomato cream sauce!) for weeknights. It’s nothing fancy, but the tangy garlic-ginger-sesame oil keeps it interesting and the quinoa is super filling.

Garlic Ginger Kale Quinoa

The garlic-ginger combo is one of my favorite flavors; I always have garlic in the cupboard and ginger in the fridge. You can grate them both in seconds using a microplane zester – no cutting board or chopping needed! Fewer dishes means we’re doing this right.

Fresh ginger root can be kept for quite a long time in the fridge. Just place the unpeeled root in a plastic bag, press all the air out, and store in the vegetable drawer. Once you begin using it, cover the cut end with a damp paper towel before sealing it in the bag – the moisture will keep it from drying out.

Garlic Ginger Kale Quinoa

I love cooking grains in anything but water to give them some extra flavor! I had a good amount of white cooking wine in the fridge (okay, actually, I had a not-great bottle of wine that was demoted to cooking wine) so I used that up and it went wonderfully with tilapia. If you’re serving with chicken, use broth instead of water.

Garlic Ginger Kale Quinoa
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Perfect weeknight side dish – kale & quinoa make you a health rockstar, tangy garlic-ginger-sesame keeps it interesting.
Course: Side Dishes
Cuisine: Mediterranean
Servings: 2
Calories: 264 kcal
Author: Mountain Cravings
  • 2/3 cup white wine or chicken stock
  • 1/3 cup quinoa
  • 1 T. olive oil
  • 2 cloves garlic
  • 1 T. fresh ginger grated
  • 3 cups kale shredded
  • dash red pepper flakes (optional)
  • salt to taste
  • 1/2 t. sesame oil
  1. Bring white wine and quinoa to a boil in a small pot, then cover and reduce to a simmer. Cook for 15 minutes or until tender.
  2. While quinoa is cooking, heat olive oil in a large skillet over medium heat. Saute garlic and ginger for a minute, then add shredded kale.
  3. Cook until kale is wilted and tender, then season with red pepper flakes and salt. Remove skillet from heat.
  4. Toss kale with cooked quinoa and sesame oil and serve warm.

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Nutrition Facts
2 servings per container
Serving size 1 cup

Amount per serving
Calories 264
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 41mg 2%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 20%
Total Sugars 5g
Includes g Added Sugars 0%
Protein 9g

Calcium 17mg 2%
Iron 16mg 89%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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