Vegan Lemon-Garlic Mediterranean Quinoa Salad or Warm Recipe
Introduction
This Vegan Lemon-Garlic Mediterranean Quinoa is a vibrant and flavorful dish perfect for any meal. Whether served warm or chilled as a salad, it combines hearty quinoa with fresh vegetables and a zesty lemon-garlic dressing.
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
- 2 roma tomatoes, diced
- ½ cup kalamata olives, sliced
- 2–3 tablespoons 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 quinoa and cook for 14 minutes, adding the sliced kale during the last 5 minutes. Drain well using a fine-mesh strainer and transfer the quinoa and kale to a large bowl.
- Step 2: In a small saucepan, heat the olive oil over medium heat. Once hot, add the pressed garlic and cook, stirring frequently for about 1 minute until fragrant. Pour this garlic oil over the warm quinoa and toss well to combine.
- Step 3: Add the white beans, diced tomatoes, kalamata olives, and fresh lemon juice to the bowl. Season with sea salt and black pepper to taste, then toss everything together thoroughly. Serve warm or chilled as desired.
Tips & Variations
- For added crunch and nutrition, sprinkle toasted pine nuts or chopped walnuts on top before serving.
- Swap kale for spinach or arugula for a milder green and a different texture.
- Add chopped fresh herbs like parsley or mint to brighten the flavors.
- If you prefer a tangier dish, increase the lemon juice by a tablespoon or two.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop if you prefer it warm, or enjoy it cold as a refreshing salad.
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 to cook the quinoa, but vegetable broth adds more flavor to the dish. If using water, consider seasoning the quinoa with a bit more salt and herbs.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, and the other ingredients are free from gluten as well, making this recipe suitable for a gluten-free diet.
PrintVegan Lemon-Garlic Mediterranean Quinoa Salad or Warm Recipe
This Vegan Lemon-Garlic Mediterranean Quinoa is a vibrant and wholesome dish that can be served warm or as a salad. Featuring protein-packed quinoa cooked in vegetable broth, tender kale, creamy white beans, fresh roma tomatoes, briny kalamata olives, and a zesty lemon-garlic dressing made with olive oil, this Mediterranean-inspired recipe is both nutritious and flavorful. Perfect for a light lunch or dinner, it combines fresh ingredients with simple cooking techniques for a satisfying vegan meal.
- 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
Grains & Vegetables
- 1 ½ cups uncooked quinoa
- 1 ½ cups thinly sliced kale leaves, packed
- 2 roma tomatoes, diced
Liquids & Broth
- 6 cups vegetable broth
- ⅛ cup extra virgin olive oil
- 2–3 tablespoons fresh lemon juice
Beans & Olives
- 1 (15-ounce) can white beans, drained and rinsed
- ½ cup kalamata olives, sliced
Seasonings
- 3 cloves garlic, pressed
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Cook Quinoa and Kale: In a small stockpot, bring the vegetable broth to a boil. Add the quinoa and cook for 14 minutes. During the last 5 minutes of cooking, add the thinly sliced kale to the pot. Once cooked, drain the quinoa and kale mixture well using a fine-mesh strainer and transfer it to a large mixing bowl.
- Prepare Lemon-Garlic Dressing: In a small saucepan, heat the extra virgin olive oil over medium heat until hot but not smoking. Add the pressed garlic cloves and cook while stirring frequently for about 1 minute until fragrant and lightly golden. Remove from heat and pour the garlic-infused oil over the warm quinoa and kale mixture. Mix well to combine the flavors.
- Combine Remaining Ingredients: Add the drained and rinsed white beans, diced roma tomatoes, and sliced kalamata olives to the bowl. Pour in fresh lemon juice and season with sea salt and black pepper to taste. Toss everything gently but thoroughly to ensure the flavors are evenly distributed.
- Serve: The dish can be served warm immediately or allowed to cool to room temperature if preferred as a salad. Enjoy as a healthy, flavorful vegan Mediterranean meal.
Notes
- For a colder salad version, refrigerate the finished quinoa mixture for at least 1 hour before serving.
- Kale can be substituted with spinach or Swiss chard if preferred.
- Adjust lemon juice and garlic amount to taste for a more tangy or pungent flavor.
- Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Use low-sodium vegetable broth to control the salt levels in the dish.
Keywords: vegan quinoa salad, lemon garlic quinoa, Mediterranean quinoa, kale quinoa salad, vegan Mediterranean recipes, healthy quinoa dish
