Ingredients
- A pair of tablespoons of olive oil
- One petite leek, finely sliced
- A handful of kale sprouts with their blooms set aside for decoration
- Half of a lemon, both juiced and zested
- Two cups of quinoa, already cooked
- Two tablespoons of lemon-infused olive oil
- Season with salt and freshly ground black pepper to your liking
Step 1
In a skillet over medium-low heat, gently warm olive oil. Sauté the leek until it softens, taking care not to brown it, for about 3 to 5 minutes, stirring occasionally.
Step 2
Introduce the kale buds and lemon zest into the mix. Stir and cook until the kale buds wilt and start to soften, approximately 5 minutes. Be cautious not to overcook or char them. Squeeze in some fresh lemon juice and then set the skillet aside to cool down.
Step 3
In a separate bowl, combine quinoa with a drizzle of olive oil, a pinch of salt, and a dash of pepper, ensuring everything is well mixed. Fold in the cooked leek and kale buds, tossing gently to blend all the flavors. Sprinkle some delicate kale flowers on top for a touch of elegance.
Step 4
You can choose to serve this dish immediately or chill it for later. If refrigerated, allow it to return to room temperature before serving to enhance the flavors.
Extra Tips & Suggestions
- 1. Keep your kale crispy and fresh by storing it in a damp paper towel in a reusable produce bag in the fridge.
- 2. Store cooked quinoa in an airtight container in the fridge for quick and easy meal prep.
- 3. Mix your favorite salad dressing with the kale and quinoa just before serving to keep the salad fresh and flavorful.
