Quinoa Salad with Kale Buds recipe

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Ingredients

2 tablespoons olive oil
1 small leek, thinly sliced
20 kale buds, flowers removed for garnish
½ lemon, juiced and zested
2 cups cooked quinoa
2 tablespoons lemon-flavored olive oil
salt and ground black pepper to taste

Nutrition Info

274.7 calories
carbohydrate: 27.6 g
cholesterol: : -
fat: 15.3 g
fiber: 6.7 g
protein: 8.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 83.8 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive olive in a skillet over medium-low heat. Add leek and cook, stirring often, until leek has softened without browning, 3 to 5 minutes.

  2. Add kale buds and lemon zest. Cook and stir until kale buds are wilted and just starting to soften, about 5 minutes. Do not let them brown. Mix in lemon juice and remove from heat. Allow to cool.

  3. In a bowl toss quinoa, olive oil, salt, and pepper until well combined. Mix in leek and kale buds, toss to combine. Garnish with kale flowers. Serve right away or refrigerate until ready to serve. Let come to room temperature before serving.

Recipe Yield

4 servings

Recipe Note

Kale buds, also called kale raab or kale florets, taste delicious and can be found at farmer's markets. They make a wonderful addition to quinoa or other grain salads. If you have kale flowers, add them as garnish for an extra pretty salad.

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