Salad of Quinoa and Kale Buds

Ingredients 0/7

Step 1

Warm some olive oil in a skillet over medium-low heat. Add the leek and cook it gently, stirring often, until it’s soft but not browned—this usually takes about 3 to 5 minutes. Next, toss in the kale buds along with the lemon zest. Keep stirring as the kale wilts and begins to soften, which should take around 5 minutes. Be careful not to let anything brown. Once the kale is just tender, stir in the lemon juice and take the pan off the heat. Let this mixture cool down a bit.

Step 2

In a large bowl, combine the quinoa with a drizzle of olive oil, a pinch of salt, and some pepper. Give it a good toss to mix everything together. Then, add in the leek and kale mixture and gently toss again until everything is evenly combined. If you have some kale flowers, sprinkle them on top for a nice touch. You can serve the salad right away or pop it in the fridge and bring it back to room temperature before enjoying.