Vegan Lemon-Garlic Mediterranean Quinoa

Enjoy this pantry-friendly Greek/Mediterranean quinoa salad recipe warm or chilled. It's packed with protein, fiber, and lots of vegetables, including kale, white beans, tomatoes, and olives in a lemon-garlic quinoa dressing!


– 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 white bean (15-oz) can – 2 roma tomatoes diced – ½ C of Kalamata Olives sliced – 2-3 tbsp of fresh lemon juice – Sea salt and Black pepper to taste

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 or chilled.