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.