mediterranean quinoa
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- 2 cups quinoa
- 4 cups organic vegetable broth
- 3 cloves garlic, minced
- 3 leaves swiss chard, washed
- 2 Tbsp water
- ½ cup toasted pine nuts
- 4 Tbsp basil, chopped
- 1 cup grape tomatoes, halved
- 1 cup garbanzo beans, rinsed and drained
- 1 cup kalmata olives, pitted
- 1 cup organic feta cheese, crumbled
- 1/3 cup extra virgin olive oil
- 4 Tbsp balsamic vinegar
- Sea salt, a few dashes
Rinse quinoa in a fine mesh strainer. In a pot, bring vegetable broth to a boil, then add quinoa. Cover and lower heat to low, cooking for 12 minutes. Meanwhile, heat 1 tbsp olive oil in a pan and saute garlic. Slice swiss chard into thin strips and add to pan with 2 Tbsp of water, sauteeing until lightly wilted. When quinoa is done, remove from heat and let stand 5 minutes. Fluff quinoa with a fork. Add in pine nuts, basil, tomatoes, beans, olives and cheese, tossing. Drizzle with olive oil, balsamic vinegar and sprinkle with sea salt. Toss and serve.
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