Quinoa Salad with Kale Buds

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Kale buds, also called kale raab or kale florets, taste delicious and can be found at farmer's markets. They make a wonderful addition to quinoa or other grain salads. If you have kale flowers, add them as garnish for an extra pretty salad.

Submitted by nch
Published on May 29, 2019
Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

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

Directions

  1. Heat olive olive in a skillet over medium-low heat. Add leek and cook, stirring often, until leek has softened without browning, 3 to 5 minutes.

  2. Add kale buds and lemon zest. Cook and stir until kale buds are wilted and just starting to soften, about 5 minutes. Do not let them brown. Mix in lemon juice and remove from heat. Allow to cool.

  3. In a bowl toss quinoa, olive oil, salt, and pepper until well combined. Mix in leek and kale buds; toss to combine. Garnish with kale flowers. Serve right away or refrigerate until ready to serve. Let come to room temperature before serving.

Nutrition Facts (per serving)

275 Calories
15g Fat
28g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 275
% Daily Value *
Total Fat 15g 20%
Saturated Fat 2g 10%
Sodium 84mg 4%
Total Carbohydrate 28g 10%
Dietary Fiber 7g 24%
Total Sugars 2g
Protein 9g 17%
Vitamin C 126mg 140%
Calcium 71mg 5%
Iron 1mg 7%
Potassium 31mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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