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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