Easy Quinoa with Navy Beans

This is a quick and easy vegetarian dish - perfect for those busy weeknight evenings.

Ingredients:
3/4 cups uncooked quinoa rinsed
3 cups chicken or vegetable broth
1 cup trimmed and sliced kale leaves
2 Tablespoons olive oil
2 cloves garlic minced
1 15 oz can navy beans drained
2 Roma tomatoes diced
1/4 cup Kalamata olives, sliced
Parmesan cheese (optional)
salt and black pepper to taste
 
Directions

1. In pot bring broth to a boil. Add quinoa and boil for 20 minutes, then add kale. Cook until liquid is absorbed.
2. In a large skillet heat olive oil and saute garlic, then add beans and tomatoes. When quinoa is done add to bean and tomato mixture. Stir in olives and add salt and pepper.
3. Add remaining ingredients, and toss to combine. Serve warm topped with Parmesan if desired. Serves 4.