Umami Kale with Quinoa

One of our favorite buys at the local farmer’s market is kale. In this wholesome recipe, nutrient-rich kale and quinoa are layered with umami (savory) flavors from a dressing made with our Taste the Seasons Spinach Mushroom mix and a touch of soy sauce. All varieties of kale work in this recipe.


1/4 cup sunflower seeds

1 1/2 cups quinoa, rinsed

3 cups water

1 bunch (12-16 ounces) kale, rinsed, stems removed and chopped

1 package Taste the Seasons Spinach Mushroom mix

1/4-1/2 cup lemon juice

2 tablespoons soy sauce

2 tablespoons olive oil

8 ounces carrots, julienned



In a large saucepan, toast the sunflower seeds over medium-high heat. Remove the seeds and save for later. Add quinoa and water to the pan; bring to a boil. Cover, reduce heat to low and simmer about 10 minutes. Uncover and place kale on top of the quinoa. Cover pan and allow to simmer about 5 minutes until the quinoa has absorbed the water and the kale is soft. Remove from heat and transfer to a large bowl.

In a small bowl, whisk together the Spinach Mushroom mix, lemon juice, soy sauce and olive oil. Pour over the kale and quinoa mixture. Stir in the carrots and toasted sunflower seeds. Serve warm or chilled.

Makes 8-10 servings