Chicken Quinoa & Kale

Want a powerhouse meal for your dog that's chock full of beneficial ingredients and flavor? Quinoa, which has a mild, nutty flavor, is often referred to as the mother of all grains. In fact it is not a grain but a seed from a vegetable related to Swiss chard, spinach and beets. It's high in fiber and protein while also packing in iron and potassium. One half cup of quinoa has 14 grams of protein and 6 grams of fiber. This superfood is naturally gluten-free. Kale is a nutrient dense leafy green containing beta carotene, calcium, vitamin C, vitamin K, and lutein. It has anti-inflammatory properties,is full of antioxidants and healthy flavonoids, and is believed to help prevent cancer. 

I used chicken legs because I caught some on sale but you can use any meat that is shreddable. You could use water in place of the chicken stock but you're losing some excellent flavor and nutrients. If you don't make your own, be sure to check the label of purchased stock to avoid onions which are toxic for dogs.

Chicken Quinoa & Kale

Chicken Quinoa & Kale

A powerhouse meal for your dog that's chock full of beneficial ingredients and flavor.

Yields: 18 - 1 cup servings
Prep Time:
Cook Time:

Nutrition facts:
234 calories
65 calories from fat
Total fat: 7.3g or 11% (1.8g saturated fat, 0.0g trans fat)


  • 10 chicken legs
  • 2 cups quinoa
  • 1 (16 oz) bag fresh kale
  • 4 -1/2 cups chicken stock
  • 1/4 teaspoon ground eggshell


  1. In a large stockpot boil the chicken legs until the meat is almost falling off. Save the stock for cooking the quinoa and kale. Remove the bones and skin. Shred the meat and set aside.
  2. Cook the quinoa. Combine 2 cups quinoa with 4 cups chicken stock in a large pot and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let sit for 5 minutes. Uncover and mix in the chicken meat.
  3. Finely chop the kale for better digestion and saute in a pan with 1/2 cup of the reserved chicken stock. Stir in the ground eggshell. Mix into the quinoa chicken mixture.

This will keep for up to a week in the refrigerator or freeze in one cup containers for up to three months. Slightly warm for 20 seconds in microwave before serving.