Mediterranean Kale Salad
Description
This flavorful Mediterranean kale salad is mixed up with quinoa and chickpeas and topped with a tomato dressing.
Ingredients
•
2 cups water
•
1 cup red quinoa, or more to taste
•
1 pint cherry tomatoes
•
1/4 cup butter
•
6 cloves garlic, finely chopped
•
1 shallot, finely chopped
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2 lemon, juiced
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1/2 cup finely grated Parmesan cheese
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1/4 cup olive oil
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2 (15 ounce) cans chickpeas, rinsed and drained
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3 1/2 bunches kale, leaves stripped from stems and coarsely chopped
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1 red bell pepper, chopped
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1 (6 1/2 ounce) jar artichoke hearts, drained, or to taste
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1/2 cup crumbled feta cheese
Directions
1
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.
2
Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
3
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.
4
Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
5
Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.