Vegan Lemon-Garlic Mediterranean Quinoa Salad or Warm Recipe

Introduction

This Vegan Lemon-Garlic Mediterranean Quinoa is a bright, flavorful dish that works perfectly as a warm meal or a chilled salad. Packed with wholesome ingredients like kale, white beans, and kalamata olives, it’s both satisfying and nutritious. The zesty lemon-garlic dressing ties it all together beautifully.

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

1. 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, then transfer the quinoa and kale to a large bowl.
2. Step 2: In a small saucepan, heat the olive oil over medium heat. Once hot, add the pressed garlic and sauté, stirring frequently, for about 1 minute until fragrant. Pour this warm garlic oil over the quinoa and kale mixture and stir well to combine.
3. Step 3: Add the white beans, diced tomatoes, sliced kalamata olives, and fresh lemon juice to the bowl. Toss everything together gently until evenly mixed. Season with sea salt and black pepper to taste.
4. Step 4: Serve the quinoa warm or allow it to cool and enjoy it as a refreshing salad.

Tips & Variations

• For extra protein, swap white beans with chickpeas or add toasted pine nuts for a crunchy texture.
• Add fresh herbs like parsley or mint to brighten the flavors even more.
• If you prefer a tangier dish, increase the lemon juice gradually to your taste.
• Use low-sodium vegetable broth and adjust salt accordingly to keep the dish well-balanced.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth?

Yes, you can use water if you prefer, but vegetable broth adds extra flavor that enhances the overall taste of the quinoa.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free, and all the ingredients in this recipe are safe for a gluten-free diet.

Vegan Lemon-Garlic Mediterranean Quinoa Salad or Warm Recipe

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★★★★★

4.9 from 52 reviews

This Vegan Lemon-Garlic Mediterranean Quinoa is a versatile and vibrant dish, perfect as a warm meal or a refreshing salad. Packed with nutrient-rich ingredients like kale, white beans, olives, and fresh lemon juice, it offers a delightful balance of flavors and textures. The quinoa is cooked in savory vegetable broth for added depth, while garlic-infused olive oil adds a fragrant touch. Enjoy this healthy, gluten-free, and plant-based recipe for a fulfilling Mediterranean-inspired experience.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Quinoa & Vegetables

• 1 ½ cups uncooked quinoa
• 6 cups vegetable broth
• 1 ½ cups thinly sliced kale leaves, packed

Flavorings & Add-ins

• 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

Instructions

1. Cook Quinoa and Kale: In a small stockpot, bring the vegetable broth to a boil. Add the quinoa and let it boil for about 14 minutes. During the last 5 minutes of cooking, add the sliced kale leaves. Drain everything well using a fine-mesh strainer and transfer the mixture to a large bowl to cool slightly.
2. Prepare Garlic Olive Oil: In a small saucepan, heat the extra virgin olive oil over medium heat. Once the oil is hot, add the pressed garlic and cook, stirring frequently, for approximately 1 minute until fragrant but not browned. Pour this garlic-infused oil over the warm quinoa and kale mixture and stir to distribute evenly.
3. Combine and Serve: Add the white beans, diced roma tomatoes, sliced kalamata olives, and fresh lemon juice to the quinoa mixture. Toss everything together well. Season with sea salt and black pepper to your taste. Serve the dish warm, or allow to cool for a Mediterranean-inspired quinoa salad.

Notes

• You can serve this dish warm as a hearty bowl or chilled as a refreshing Mediterranean salad.
• Make sure not to overcook the garlic in the oil to avoid a bitter taste.
• Feel free to substitute kale with spinach or Swiss chard if preferred.
• For added crunch, garnish with toasted pine nuts or sunflower seeds.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: vegan quinoa salad, lemon garlic quinoa, Mediterranean quinoa, plant-based quinoa recipe, kale quinoa, healthy quinoa bowl