Lemon Garlic Quinoa with White Beans and Olives
This is a nice healthy and filling meal, and for something I quickly put together one night I thought it turned out really good! I love the fresh taste of lemon here which goes perfectly with the tender greens, olives and juicy tomatoes. I used Kale because that's what I had on hand but feel free to use any greens you like.
- 2-3 tbsp fresh Lemon juice
- Sea salt and Black pepper, to taste
- 6 cups Water
- 1/2 cup Kalamata olives, sliced
- 1/4 cup Extra virgin Olive oil
- 1-1/2 cups thinly sliced Kale leaves, packed
- 3 large Garlic cloves, pressed
- 2 cups cooked Navy beans
- 1-1/2 cups uncooked Quinoa
- 2 Roma tomatoes, diced (1 cup)
- In a small stockpot, bring the water 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 warm.