Dinner

Vegan Lemon-Garlic Mediterranean Quinoa Salad or Warm Recipe

Name: Vegan Lemon-Garlic Mediterranean Quinoa Salad or Warm Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 ½ cups uncooked quinoa; 6 cups vegetable broth; 1 ½ cups thinly sliced kale leaves, packed; ⅛ cup extra virgin olive oil; 3 cloves garlic, pressed; 1 (15-ounce) can white beans, drained and rinsed; 2 roma tomatoes, diced; ½ cup kalamata olives, sliced; 2-3 tablespoons fresh lemon juice; Sea salt and black pepper, to taste

ByHugo Harnd November 24, 2025November 24, 2025

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Introduction

This Vegan Lemon-Garlic Mediterranean Quinoa is a versatile and flavorful dish that can be enjoyed warm or as a refreshing salad. Packed with wholesome ingredients like kale, white beans, and kalamata olives, it’s both nourishing and satisfying.

Ingredients

1 ½ cups of uncooked quinoa
6 cups of vegetable broth
1 ½ cups of thinly sliced kale leaves, packed
⅛ cup of extra virgin olive oil
3 cloves garlic, pressed
1 (15-ounce) can of white beans
2 roma tomatoes, diced
½ cup of kalamata olives, sliced
2-3 tablespoons of fresh lemon juice
Sea salt and black pepper, to taste

Instructions

Step 1: In a small stockpot, bring the vegetable broth to a boil. Add the quinoa and cook for 14 minutes, adding the sliced kale during the last 5 minutes. Drain thoroughly using a fine-mesh strainer and transfer the quinoa and kale mixture to a large bowl.
Step 2: In a small saucepan, heat the olive oil over medium heat. When hot, add the pressed garlic and cook, stirring frequently, for about 1 minute until fragrant. Pour this garlic oil over the warm quinoa and stir well to combine.
Step 3: Add the white beans, diced tomatoes, kalamata olives, and fresh lemon juice to the quinoa. Toss everything together until evenly mixed. Season with sea salt and black pepper to taste. Serve warm or chilled as desired.

Tips & Variations

For extra texture, try toasting the quinoa in the dry pot for a few minutes before cooking.
Add chopped cucumber or bell peppers for a crunchier salad version.
Use fresh herbs like parsley or mint to brighten the flavor.
Substitute white beans with chickpeas or cannellini beans if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be enjoyed cold or gently reheated on the stove or microwave. If reheating, add a splash of vegetable broth or water to keep it moist.

How to Serve

A round deep white bowl filled with a mixed quinoa salad showing about four layers: the bottom layer is light beige fluffy quinoa grains, mixed with kidney beans that are dark purple and smooth, white beans which look plump, diced red tomatoes with a juicy texture, and chopped bright green kale leaves scattered evenly throughout. Two silver forks rest inside the bowl on the lower right side, slightly embedded in the salad. The bowl sits on a white marbled surface next to a soft beige cloth napkin on the right. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quinoa recipe gluten-free?

Yes, quinoa is naturally gluten-free, making this recipe suitable for gluten-free diets. Just ensure your vegetable broth is also gluten-free.

Can I prepare this dish ahead of time?

Absolutely! This quinoa dish keeps well and flavors meld beautifully when chilled for a few hours. It’s perfect for meal prep or as a make-ahead lunch.