Can I use regular olive oil instead of extra virgin?

While regular olive oil will work in a pinch, extra virgin olive oil offers a much more robust flavor that really contributes to the Mediterranean profile of this dish. The investment in good quality olive oil pays off in the taste department.

My quinoa turned out mushy. What went wrong?

Quinoa can easily become overcooked. Make sure to follow the cooking time closely and drain it well through a fine-mesh strainer. The quinoa should be tender but still have a slight bite to it. Also, different types of quinoa may require slightly different cooking times.

Is there a substitute for kale if I don't have any?

Absolutely! Spinach makes an excellent substitute, though it will wilt even faster than kale. You can also try arugula, Swiss chard, or even baby kale. Just adjust the cooking time accordingly since more delicate greens need less time to soften.

Can I make this dish oil-free?

Yes, you can replace the oil-based garlic infusion with water-sautéed garlic or roasted garlic. You might want to add a bit more lemon juice or a splash of vinegar to compensate for the missing richness from the oil.

Vegan Lemon-Garlic Mediterranean Quinoa Recipe

Name: Vegan Lemon-Garlic Mediterranean Quinoa Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 ½ cups of uncooked quinoa; 6 cups of vegetable broth; Vegetables and Add-ins; 1 ½ cups of thinly sliced kale leaves, packed; 1 (15-ounce) can of white beans; 2 Roma tomatoes, diced; ½ cup of Kalamata olives, sliced; ⅛ cup of extra virgin olive oil; 3 cloves garlic, pressed; 2-3 tablespoons of fresh lemon juice; Sea salt and black pepper, to taste

Description

Dive into this vibrant and zesty Vegan Lemon-Garlic Mediterranean Quinoa dish! Packed with protein-rich quinoa, tender kale, creamy white beans, and bursts of freshness from tomatoes and olives, this recipe is a wholesome, satisfying one-pot meal. The garlic-infused olive oil and fresh lemon juice add layers of bold Mediterranean flavors that make this dish both comforting and refreshing.

Ingredients

Units Scale

Base

1 1/2 cups of uncooked quinoa
6 cups of vegetable broth
Vegetables and Add-ins
1 1/2 cups of thinly sliced kale leaves, packed
1 (15-ounce) can of white beans
2 Roma tomatoes, diced
1/2 cup of Kalamata olives, sliced

Dressing

1/8 cup of extra virgin olive oil
3 cloves garlic, pressed
2–3 tablespoons of fresh lemon juice
Sea salt and black pepper, to taste

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Instructions

Cook the quinoa and kale
In a small stockpot, bring the vegetable broth to a boil. Add the quinoa and let it cook for 14 minutes. During the last 5 minutes of cooking, add the thinly sliced kale. Drain the mixture well in a fine-mesh strainer once cooked and transfer everything to a large mixing bowl.
Prepare the garlic-infused olive oil
Heat the olive oil in a small saucepan over medium heat. Once hot, add the pressed garlic and cook for about 1 minute, stirring frequently to prevent burning. Pour the garlic-infused olive oil over the warm quinoa and kale mixture, mixing thoroughly to coat.
Add remaining ingredients
Toss in the white beans, diced Roma tomatoes, and sliced Kalamata olives to the quinoa mixture. Add 2-3 tablespoons of fresh lemon juice, and season with sea salt and black pepper to taste. Mix well to combine all the flavors.
Serve and enjoy
Serve the dish hot or let it cool for a refreshing salad. If serving cold, ensure the quinoa has cooled completely before mixing in any additional fresh ingredients to preserve their texture and flavor.

Notes

Pour dressing over warm quinoa: Even if serving this meal chilled, adding the dressing to warm quinoa helps it absorb flavors better, improving its taste and quality.
Cool before mixing for a salad: Allow the quinoa to cool completely before adding fresh ingredients, like tomatoes and olives, to maintain their crisp texture and flavor.
Customizations: Feel free to add other Mediterranean favorites, such as sun-dried tomatoes or roasted red peppers, for additional flavor.

Nutrition

Serving Size: 1 Serving
Calories: 280kcal
Sugar: 2g
Sodium: 650mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg