Lemon & Kale Quinoa Salad

Ingredients

• 1 cup Quinoa
• 1-½ cup Chicken Broth
• 1 bunch Kale, Torn With Stems Removed
• 1 Tablespoon Olive Oil
• 1 whole Tomato, Diced
• 7 ounces, weight Canned Garbanzo Beans
• ¼ cups Basil, Chiffonade
• 1 teaspoon Garlic Powder
• ½ teaspoons Cracked Black Pepper
• ½ whole Lemon, Juiced

Preparation Instructions

Bring quinoa and chicken broth to a boil then turn to a simmer, covered, for 10 minutes, until liquid is evaporated.

In a large skillet, sauté kale in olive oil on medium low heat for about 10 minutes, until wilted. Turn off heat.

Stir in tomato, garbanzo beans, basil, garlic powder and pepper. Add quinoa and lemon juice then toss to combine.