Description
A vibrant and healthy Vegan Lemon-Garlic Mediterranean Quinoa that can be enjoyed as a warm dish or a salad. This protein-rich recipe features nutrient-packed quinoa cooked in vegetable broth with kale, infused with garlic and olive oil, and complemented by fresh lemon juice, tomatoes, kalamata olives, and creamy white beans for a satisfying Mediterranean-inspired meal.
Ingredients
Scale
Quinoa and Vegetables
- 1 ½ cups uncooked quinoa
- 6 cups vegetable broth
- 1 ½ cups thinly sliced kale leaves, packed
Garlic Olive Oil Dressing
- ⅛ cup extra virgin olive oil
- 3 cloves garlic, pressed
Additional Mediterranean Ingredients
- 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
Instructions
- Cook Quinoa and Kale: In a small stockpot, bring the vegetable broth to a boil. Add the quinoa and boil for 14 minutes, adding the thinly sliced kale during the last 5 minutes of cooking. Once done, drain thoroughly using a fine-mesh strainer and transfer the quinoa and kale mixture to a large bowl.
- Prepare Garlic Olive Oil: Heat the extra virgin olive oil in a small saucepan over medium heat. When hot, add the pressed garlic and cook, stirring frequently for 1 minute until fragrant but not browned.
- Combine Ingredients: Pour the warm garlic-infused olive oil over the quinoa and kale mixture, stirring well to combine. Then add the drained white beans, diced roma tomatoes, sliced kalamata olives, and fresh lemon juice. Toss everything gently to blend all flavors together.
- Season and Serve: Season the quinoa salad with sea salt and freshly ground black pepper to your preference. Serve warm as a nourishing main course or side dish.
Notes
- The recipe is versatile and can be served warm or chilled as a salad.
- You can substitute kale with spinach or Swiss chard if preferred.
- For added protein, incorporate toasted pine nuts or chopped almonds.
- Adjust lemon juice quantity to balance acidity per your taste.
- Ensure quinoa is rinsed before cooking to reduce bitterness if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: vegan quinoa salad, lemon garlic quinoa, Mediterranean quinoa, kale quinoa bowl, vegan gluten free salad
