Salad of Quinoa and Kale Buds

A vibrant salad combines the nutty flavor of quinoa with the fresh, slightly bitter crunch of kale buds for a nutritious and satisfying meal. It's perfect as a light lunch or a healthy side dish to brighten up any table.

Pro Cooking Tips

Rinse quinoa thoroughly before cooking to remove any bitterness.
Massage the kale buds lightly with a bit of olive oil or lemon juice to soften them.
Let the salad chill for at least 30 minutes to allow flavors to blend well.

Ingredients 0/7

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

What Makes This Recipe Unique

This salad is packed with nutrients and offers a fresh, vibrant taste. The combination of quinoa and kale buds provides a satisfying texture and a boost of protein and fiber. It’s a great choice for a healthy meal that feels light but filling.

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.

399

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Options

Serve this salad as a side dish with grilled chicken or fish. It also works well as a light lunch on its own or with a scoop of hummus. Adding some toasted nuts or seeds on top can add a nice crunch.

How To Keep It Fresh

Store leftovers in an airtight container in the refrigerator for up to three days. Keep any dressing separate if possible to maintain freshness. Give the salad a quick toss before serving again.

Frequently Asked Questions

Can I use regular kale instead of kale buds?

Yes, chopped regular kale works well, but you may want to massage it first to soften the texture.

How do I cook quinoa for this salad?

Rinse quinoa, then boil it in water (2 parts water to 1 part quinoa) for about 15 minutes until tender. Drain any excess water.

Can I prepare this salad in advance?

Yes, you can make it ahead and store it in the fridge. Bring it to room temperature before serving for best flavor.

What if I don’t have lemon-flavored olive oil?

You can substitute with regular olive oil and add a little extra lemon juice or zest to maintain the lemon flavor.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days.

Can I use dried kale flowers as garnish?

Fresh kale flowers are best for texture and appearance, but dried ones can be used if fresh aren’t available.

Is this salad served warm or cold?

It can be served warm, at room temperature, or chilled according to your preference.

Can I add other vegetables or proteins to this salad?

Yes, adding ingredients like cherry tomatoes, cucumbers, or grilled chicken can complement the salad nicely.