Lemon Garlic Quinoa with White Beans and Olives

BY : PUBLISHED : December 20th, 2012 UPDATED: August 18th, 2021

This is a nice healthy and filling meal, and for something I hastily put together one night I thought this turned out really good! I used Kale because that’s what I had on hand but feel free to use any greens you like.

 

LemonGarlicQuinoaWithwhitebeansandolives 1

Lemon Garlic Quinoa with White Beans and Olives

Roxane McNulty
This is a nice healthy and filling meal, and for something I hastily put together one night I thought this turned out really good! I used Kale because that’s what I had on hand but feel free to use any greens you like.
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch
Cuisine Mediterranean
Servings 6 servings
Calories 378 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 1/2 cups of uncooked Quinoa
  • 6 cups of vegetable broth
  • 1 1/2 cups of thinly sliced Kale leaves, packed
  • 1/4 cup of Extra virgin Olive oil
  • 3 cloves garlic pressed
  • 2 cups cooked navy beans
  • 2 Roma tomatoes diced
  • 1/2 cup of Kalamata Olives, sliced
  • 2-3 Tablespoons of fresh Lemon juice
  • Sea salt and Black pepper, to taste

Instructions
 

  • In a small stockpot, bring the vegetable broth to a boil. Add quinoa and boil for 14 minutes, adding sliced kale during the last 5 minutes. Drain well in a fine mesh strainer and transfer to a large bowl.
  • In a small saucepan, heat the olive oil over medium heat. Once hot, add garlic and cook, stirring frequently for 1 minute. Pour this over the warm quinoa and mix well.
  • Add remaining ingredients and toss to combine. Serve hot.

Nutrition

Calories: 378kcalCarbohydrates: 52gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 1516mgPotassium: 638mgFiber: 8gSugar: 3gVitamin A: 2397IUVitamin C: 26mgCalcium: 97mgIron: 4mg
Keyword easy, garlic, gf, gluten free, glutenfree, healthy, inexpensive, kale, lemon, pepper, plant-based, quinoa, recipe, tomatoes, vegan, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Roxane McNulty

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

View all posts by Roxane McNulty