Step 1. Cook the orzo until al dente.
Step 2. Finely chop the kale leaves. Try chopping them in a food processor. It is quick and easy, and cuts them more evenly.
Step 3. Add olive oil, lemon zest and juice, and mustard to a jar with a lid, or a small bowl. Grate the garlic into the bowl. Shake or whisk well. Add salt and pepper.
Meal Prep: Store the mixed orzo and kale, cut grapes, hemp hearts with sunflower seeds, and dressing in four separate containers of a Bento box. Pack the salad for work, while keeping it fresh.