Love Quinoa and Love Kale by Kristen Beddard and Karen Burns-Booth »

Over 100 delicious recipes to help you use these 'superfoods'

By Sara Schwarz
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Love Quinoa - K. Burns-Booth, C. Cope, J. Davis, K. Sloggett, J. Sobon

Love Quinoa - K. Burns-Booth, C. Cope, J. Davis, K. Sloggett, J. Sobon

Love Kale - K. Beddard, K. Burns-Booth, C. Cope, J. Davis, K. Sloggett


Quinoa and kale are two ‘superfoods’ we love the thought of and buy up at the supermarket because we know they are good for us but we often don’t really know what to do with them. If you are anything like me, all too soon you find the quinoa is languishing at the back of the cupboard behind old tins of chickpeas and soup, while the kale slowly wilts away in the fridge and is composted soon after!

Well, fear no more, inspirational help is at hand, by means of two rather fabulous little books that celebrate kale and quinoa and show us over 100 ways to include each in our daily lives. For breakfast, as snacks, mains, desserts and even cocktails, Love Kale and Love Quinoa surprised me with the multitude of simple, effective and tasty ways you can include these superfoods in your daily life.

The brainchild of a small and dynamic group of food bloggers and ‘crack team of self-confessed kale and quinoa addicts’ from the US, UK and Europe, Love Kale and Love Quinoa are two titles recently published here in Australia by Murdoch Books.

Each book starts with a Why We Love (Kale/Quinoa) section, followed by 10 Ways to Eat More …, Types Of…, and How to Prepare…, sections that summarise the many ways you can use and include these superfoods in your daily diet.

From breakfast to dips, desserts and cocktails, and everything in between, you’ll be surprised by the versatility of these two rather intriguing foods. 

From Kale Kim Chi (p123) and Kale and Shitake Dumplings (p62), to Mexican Mason Jar Salad (p142), to Kale Saag Aloo with Homemade Rotis (p148), I was inspired by the mix of Indian, Asian, South American and European influences in the In Love Kale recipe selections. However the Dirty Kale Martini on p85 does seem to me to be a strange thing to do to a good martini!

As I had the ingredients around the kitchen, I tried out the Kale, Parmesan and Lemon Pearl Barley Risotto on p199 and found the recipe easy to follow with satisfying results. My partner and son both wolfed it down so it will likely become a winter favourite at our place, especially given kale is high in vitamin C and helps strengthen the immune system.

An easy plant to grow in most gardens or large pots, now we know how good it is and how much we can do with it, we’ll definitely be planting out a few kale seedlings as soon as we can. (And, I am told, the plants grow for several years.)

Quinoa (pronounced ‘keen-wah’) for the uninitiated, has been feeding people around the South American Andes for thousands of years, and was first domesticated over 3,000 years ago. As it is a high quality food source that thrives in a range of challenging climates, the United Nations designated 2013 as the International Year of Quinoa – now that’s a superfood!

As a supplement for rice, and as a key ingredient in burgers, stews, salads, cakes and milkshakes, quinoa is a fascinating ingredient. I tried out the Vanilla Cardamom Quinoa Granola recipe on p32 which resulted a satisfying snack. Take note though, when they say ‘line a baking tray with baking paper’, it is important to do so, as I spent a good 20 minutes scrubbing caramelised honey off my baking trays.

My attempt at the Fruity Quinoa Tabbouleh with Feta Cheese on p130 was much more successful, it was a great accompaniment to a baked fish  and would be great with lamb also, or just on its own as a summer lunchtime salad.

In summary, whether you are an ominivore, herbivore, dairy-free, wheat-free or gluten-free, the ladies behind Love Kale and Love Quinoa are sure to get you inspired.

Love Kale and Love Quinoa by Kristen Beddard and Karen S Burns-Booth are published by Murdoch Books (NSW, Jan 2016, 176pp RRP A$29.99). Available at good book stores or directly from the publisher Love Kale »  and Love Quinoa »


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April 12th, 2016
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