Name: Quinoa Salad with Kale Buds
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 2 tablespoons olive oil; 1 small leek, thinly sliced; 20 kale buds, flowers removed for garnish; 0.5 lemon, juiced and zested; 2 cups cooked quinoa; 2 tablespoons lemon-flavored olive oil; salt and ground black pepper to taste

Quinoa Salad with Kale Buds

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Tender kale buds, a farmers market gem, star in a vibrant quinoa salad with zesty lemon dressing.

Ingredients:

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

Instructions:

In a skillet over gentle heat, warm olive oil. Add leek and cook, stirring frequently, until soft but not browned, about 3 to 5 minutes.
Combine kale buds and lemon zest in the pan and sauté until the kale buds are tender but not browned, for about 5 minutes. Stir in lemon juice and remove from heat. Let it cool before serving.
Combine quinoa, olive oil, salt, and pepper in a bowl, tossing until well mixed. Add in leek and kale buds, toss together. Finish by garnishing with kale flowers. Serve immediately or refrigerate until ready, ensuring it reaches room temperature before serving.

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