A zesty and detoxifying salad that’s great for lunch or dinner!
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.
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This was very tasty! Quick dinner and surprisingly filling. We substituted couscous for the quinoa and simply made according to the package. We also doubled the garbanzo beans to use the 15 oz can we had. Very flavorful dish all around. Thanks for sharing!
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