Place olives, olive oil, lemon zest, orange zest, garlic, thyme, and bay leaves in saucepan over low heat. Cook 5 minutes, Raise heat to medium-low. Stir in quinoa, lemon juice, orange juice and tomatoes. Cook for 4 - 6 minutes, until tomatoes are just tender. Remove bay leaves.
Crumble goat cheese on top of olive mixture and serve with fresh artisan bread.
- From the Quintessential Quinoa Cookbook by Wendy Polisi
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