Vegan Lemon-Garlic Mediterranean Quinoa (Salad OR Warm)
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! Grain-free, gluten-free, dairy-free, vegan quinoa salad!
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.
Pour the dressing over warm quinoa: Even if you plan to make this as a chilled Mediterranean quinoa salad, pouring half the lemon vinaigrette over the quinoa while it's warm will help it soak up the flavors better.Wait for the quinoa to cool before making a salad: Otherwise, when you mix in the fresh ingredients, they may wilt and lose their crisp textures.