Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 275 | Calories |
| 15g | Fat |
| 28g | Carbs |
| 9g | Protein |
