Side Dish Quick & Easy

Kale Buds Tossed with Quinoa Salad

★★★★★ 4.7 (584)

This vibrant salad combines the earthy crunch of kale buds with the nutty texture of quinoa for a refreshing and nutritious meal. It's perfect for a light lunch or a healthy side dish that’s easy to prepare and full of flavor.

◷ 20 min Total Time

♜ 4 Servings

▥ Easy Difficulty

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Ingredients

4 servings

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

Turkish Style Pasta from Anna Paul

Instructions

Step 1

Start by warming some olive oil in a skillet over medium-low heat. Add the leek and cook it gently, stirring pretty often, until it softens but doesn’t turn brown—this should take about 3 to 5 minutes. Next, toss in the kale buds along with the lemon zest. Keep stirring and cooking until the kale buds wilt and just begin to soften, which usually takes around 5 minutes. Be careful not to let them brown. Once that’s done, stir in the lemon juice and take the pan off the heat. Let the mixture cool down a bit.

Step 2

Meanwhile, in a large bowl, combine the quinoa with a drizzle of olive oil, some salt, and pepper. Give it a good toss to mix everything well. When the leek and kale mixture has cooled, add it to the quinoa and toss again to bring all the flavors together. If you have kale flowers, sprinkle them on top for a pretty garnish. You can serve this salad right away, or pop it into the fridge and let it come to room temperature before serving.

Why You’ll Love This Recipe

This dish is packed with nutrients and flavors that work beautifully together. The combination of kale and quinoa provides a great source of protein, fiber, and vitamins. It’s fresh, light, and perfect for a healthy meal any time of the day.

Serving Suggestions

Serve this salad chilled or at room temperature. It pairs wonderfully with grilled chicken or fish for a complete meal. Adding some toasted nuts or seeds on top can give a nice crunch.

Storage Tips

Store leftovers in an airtight container in the refrigerator. The salad is best eaten within two days to keep the kale fresh and crisp. If it gets too dry, a splash of lemon juice or olive oil can help revive the flavors.