Lemon-Garlic Quinoa
Enjoy this vibrant Greek/Mediterranean quinoa dish warm or chilled. It's packed with protein, fiber, and an abundance of vegetables including kale, white beans, tomatoes, and olives, all brought together with a zesty lemon-garlic dressing. This grain-free, gluten-free, dairy-free, and vegan recipe is a healthy and satisfying meal or side.
Price per Serving
Instructions
- 1
Bring vegetable broth (6 cups) to a boil in a small stockpot. Add uncooked quinoa (1.5 cups) and boil for 14 minutes. Add thinly sliced kale leaves (1.5 cups) during the last 5 minutes.
- 2
Drain well in a fine-mesh strainer and transfer to a large bowl. Fluff with a fork.
- 3
In a small saucepan, heat extra virgin olive oil (0.125 cup) over medium heat. Add garlic (3 cloves) and cook, stirring frequently for 1 minute.
- 4
Pour the cooked garlic in olive oil over the warm cooked quinoa and kale and mix well.
- 5
Add white beans (1 can), tomatoes (2 roma), kalamata olives (0.5 cup), and [2-3 tbsp fresh lemon juice] to the bowl.
- 6
Season with [sea salt] and [black pepper] to taste, then toss to combine and serve warm.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
