THE RECIPE JOURNAL · Lunch
Quinoa Salad Featuring Kale Buds
This vibrant salad combines the nutty flavor of quinoa with the fresh crunch of kale buds for a nutritious and delicious meal. Perfect for a quick lunch or a light dinner, it’s both satisfying and easy to prepare.
FROM THE KITCHEN • Quinoa Salad Featuring Kale Buds
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a skillet over medium-low heat. Add the leek and cook it gently, stirring frequently, until it softens but doesn’t brown—this usually takes 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, about 5 minutes, making sure they don’t turn brown. Stir in the lemon juice, then take the pan off the heat and let the mixture cool down.
02
Step 2
Meanwhile, in a bowl, combine the quinoa with a drizzle of olive oil, salt, and pepper, giving everything a good toss. Once the leek and kale mixture has cooled, add it to the quinoa and mix well. To finish, sprinkle some kale flowers on top for a fresh touch. You can serve this right away or pop it in the fridge until you’re ready—just bring it back to room temperature before digging in.
Why you’ll love it
This salad is packed with nutrients and offers a lovely mix of textures. The tender kale buds add a fresh, slightly bitter bite that pairs perfectly with the nutty quinoa. It’s a great choice for a healthy, satisfying meal.
How to serve
Serve this salad chilled or at room temperature as a side dish or a light main course. It pairs wonderfully with grilled chicken, roasted vegetables, or a simple piece of crusty bread.
Storage & leftovers
Store the salad in an airtight container in the refrigerator for up to three days. Keep the dressing separate if possible to maintain the freshness of the kale buds and prevent the quinoa from becoming soggy.
