Quinoa Salad with Kale Buds

Sep 22, 2025
by Adriel Greenholt
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

10 mins
COOK TIME

10 mins
TOTAL TIME

30 mins
SERVING

4 People
VIEWS

0

A vibrant and nutritious salad featuring tender kale buds, perfectly complementing the nutty quinoa and zesty lemon dressing. This dish is a celebration of fresh, seasonal ingredients, offering a delightful balance of flavors and textures.

Ingridients

Adjust Servings

2 tablespoons extra virgin olive oil

1 small leek, thinly sliced

20 kale buds, flowers removed and reserved for garnish

Juice and zest of 1/2 lemon

2 cups cooked quinoa, cooled

2 tablespoons lemon-infused olive oil

Sea salt and freshly ground black pepper to taste

Nutrition

Carbohydrate

28 g
Fiber

7 g
Protein

9 g
Saturated Fat

2 g
Sodium

84 mg
Sugar

2 g
Fat

15 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

In a skillet, heat the olive oil over medium-low heat. Add the thinly sliced leek and cook, stirring frequently, until softened and translucent but not browned, approximately 3-5 minutes.

02

Step

5 mins

Add the kale buds and lemon zest to the skillet. Cook, stirring gently, until the kale buds are wilted and slightly tender, about 5 minutes. Be careful not to overcook or brown them. Stir in the fresh lemon juice and remove from heat. Allow the mixture to cool slightly.

03

Step

2 mins

In a large bowl, combine the cooked quinoa, lemon-infused olive oil, sea salt, and freshly ground black pepper. Toss gently to ensure all ingredients are well combined.

04

Step

2 mins

Add the cooked leek and kale bud mixture to the quinoa mixture. Toss gently to incorporate the flavors. Garnish with the reserved kale flowers for an elegant touch.

05

Step

0 mins

Serve immediately or refrigerate until ready to serve. For optimal flavor, allow the salad to come to room temperature before serving.

For an extra layer of flavor, toast the quinoa lightly before cooking.
If kale buds are unavailable, substitute with chopped kale or broccoli florets.
Feel free to add other vegetables like bell peppers, cucumbers, or cherry tomatoes for added nutrition and crunch.
This salad can be prepared ahead of time and stored in the refrigerator for up to 2 days.

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Adriel Greenholt

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.