Mediterranean Kale Salad

Name: Mediterranean Kale Salad
Total time: 55
Yield: 8
Ingredients: 2 cups water; 1 cup red quinoa, or more to taste; 1 pint cherry tomatoes; 0.25 cup butter; 6 cloves garlic, finely chopped; 1 shallot, finely chopped; 2 lemon, juiced; 0.5 cup finely grated Parmesan cheese; 0.25 cup olive oil; 2 (15 ounce) cans chickpeas, rinsed and drained; 3.5 bunches kale, leaves stripped from stems and coarsely chopped; 1 red bell pepper, chopped; 1 (6.5 ounce) jar artichoke hearts, drained, or to taste; 0.5 cup crumbled feta cheese

Recipe by Pitbbull87 from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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2 cups water
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1 cup red quinoa, or more to taste
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1 pint cherry tomatoes
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0.25 cup butter
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6 cloves garlic, finely chopped
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1 shallot, finely chopped
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2 lemon, juiced

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0.5 cup finely grated Parmesan cheese
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0.25 cup olive oil
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2 (15 ounce) cans chickpeas, rinsed and drained
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3.5 bunches kale, leaves stripped from stems and coarsely chopped
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1 red bell pepper, chopped
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1 (6.5 ounce) jar artichoke hearts, drained, or to taste
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0.5 cup crumbled feta cheese

Instructions

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.
Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.