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
Why This Recipe Is So Delicious
Tips For Better Flavor
- Massage the kale with a little olive oil and salt to soften its leaves and reduce bitterness.
- Allow the salad to rest for a few minutes after mixing to let the flavors meld together.
Step 1
Gently heat some olive oil in a skillet over medium-low heat. Add the leek and cook it gently, stirring often, until it softens but doesn’t brown—this should take about 3 to 5 minutes. Next, toss in the kale buds and lemon zest, and keep cooking and stirring until the kale buds wilt and just begin to soften, around 5 minutes. Be careful not to let them brown. Stir in the lemon juice, then take the pan off the heat and let everything cool down.
Step 2
Meanwhile, in a big bowl, mix the cooked quinoa with a drizzle of olive oil, some salt, and pepper until everything’s well coated. Once the leek and kale mixture has cooled, add it to the quinoa and toss everything together. Finish by sprinkling the salad with kale flowers for a nice touch. You can serve it right away or pop it in the fridge until you’re ready—just bring it back to room temperature before digging in.
