Lemon Garlic Quinoa with White Beans and Olives

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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.



  • 1 ½ cups uncooked Quinoa
  • 6 cups Vegetable broth
  • 1 ½ cups thinly sliced Kale leaves, packed
  • 1/4 cup Extra virgin Olive oil
  • 3 large Garlic cloves, pressed
  • 2 cups cooked Navy beans
  • 2 Roma tomatoes, diced (1 cup)
  • 1/2 cup Kalamata Olives, sliced
  • 2-3 tbsp fresh Lemon juice
  • Sea salt and Black pepper, to taste


Step 1

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.

Step 2

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.

Step 3

Add remaining ingredients and toss to combine. Serve hot.

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

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Comments (21)

  1. posted by Kris on December 29, 2012

    Made this today for lunch and loved it!!! Thanks for Sharing this recipe!

    • posted by Roxane on December 29, 2012

      Awesome! Glad you enjoyed it

  2. posted by Don on December 29, 2012

    Should this recipe read: ” bring the [vegetable broth] to a boil” in step 1?

    • posted by Roxane on December 29, 2012

      Yes! Thanks, just fixed it!

      • posted by Sue on March 11, 2013

        Wouldn’t it make more sense to use less broth, say 2 1/2 to 3 cups, and not have to drain it? I would think that would be enough to steam the greens. Looking forward to trying this, though, the combination of flavors sounds wonderful!

        • posted by Roxane McNulty on March 11, 2013

          Well you could say that about cooking pasta too – everyone cooks their grains differently, so feel free to cook the quinoa as you wish, and enjoy the recipe 🙂

  3. posted by Allison on January 1, 2013

    Making the recipe now and leaving out the lemon (not to fond of) and coming out good so far. Thanks for sharing.

  4. posted by S on January 7, 2013

    This was delicious and a big hit in my hosuehold, thanks so much for sharing!!

    I have a question though–I used a lot less broth than this recipe called for, more like 2 cups broth to one cup quinoa, and simmered that for about 20 min. But, this was my first time making quinoa so admittedly I had no idea what I was doing. Should I have really used 6 cups of broth? I guess I had it in my head that quinoa cooked up like rice.

    • posted by Roxane on January 7, 2013

      Happy you liked it! You can cook quinoa like rice but I prefer to cook all my grains like pasta (large pot of boiling water and then draining it)…another reason there was extra broth was so that the kale could cook in the same pot with it.

      • posted by S on January 9, 2013

        Got it! Thank you again!

  5. posted by Mari on January 9, 2013

    I LOVED this! I did pretty much exactly as the recipe states and it was just as good warm the night I made it as it was the next day cold out the fridge! I might just slightly reduce the beans; the 6 cups of vegetable broth worked perfect – it cooked down so there wasn’t much left. It was a great recipe and I posted photos and compliments and links to recipe on my FB page and had some good feedback 🙂 thanks!!!

    • posted by Roxane on January 10, 2013

      Glad you loved it as much as I did!!

  6. posted by LindySez on January 13, 2013

    I thought you had to rinse quinoa before cooking…no?

    • posted by Roxane on January 13, 2013

      I don’t really think it’s necessary since it’s being cooked in boiling water so I don’t, but you can if you want to

  7. posted by Dharmapal on February 10, 2013

    Healty fresh

  8. posted by Maria on May 1, 2013

    Would there be a way to make this just a flavorful but without oil all together? I try not to use oil if I can.

    • posted by Roxane McNulty on May 2, 2013

      I have never made it without the oil…it should be fine, just a little dry so maybe add a couple tbsp liquid instead?

  9. posted by Sue on June 11, 2013

    Tried this with red quinoa, chick peas, and chopped black olives- topped with sautèed spinach/baby chard/baby bok choy mix- oh my was it good! And I FELT so good after just a couple of mouthfuls! Delicious, high energy, quick to fix and very satisfying 🙂

  10. posted by sarah on September 6, 2013

    This looks amazing but I wanted to mention that when cooking with oil you should never cook with anything other than coconut oil or rapeseed oil. All other oils go ransid under heat. Coconut oil and Rapeseed are the only oils which can be heated AND they don’t lose their goodness. I can’t wait to make this. Thank you xx

  11. posted by Yodamom on November 21, 2013

    I made it with Barley instead and my family really looked it. Thanks

  12. posted by Maryellen Carbaugh on June 13, 2017

    Could you boil the garlic with the quinoa instead of using the garlic olive oil? Has anyone tried that?


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