Ingredients
4
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
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 275
- Carbohydrate: 28g
- Fat: 15g
- Fiber: 7g
- Protein: 9g
- Sugar: 2g
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