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.

Ingredients

• 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

Method

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.