Vegan  Lemon-Garlic Mediterranean Quinoa Salad

Enjoy this pantry-friendly Greek/ Mediterranean quinoa salad recipe warm or chilled. Either way, it makes for a tasty and nutritious, simple side dish or main that will help to keep you satisfied until your next meal!

Ingredients – 1 ½ C of uncooked quinoa – 6 C of vegetable broth – 1 ½ C of thinly sliced Kale leaves, packed – ⅛ C of extra virgin olive oil – 3 cloves garlic pressed – 1 (15-oz) can of white beans – 2 roma tomatoes diced – ½ C of kalamata olives sliced – 2-3 Tbsp 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.

Instructions – 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.

How to Serve? You can enjoy this Mediterranean/ Greek quinoa in several ways, including either warm or chilled and as a side or main.