Mediterranean Kale Salad
Ingredients
- 2 cups water
- 1 cup red quinoa, or more to taste
- 1 pint cherry tomatoes
- ¼ cup butter
- 6 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 2 lemon, juiced
- ½ cup finely grated Parmesan cheese
- ¼ cup olive oil
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 3 ½ 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
- ½ cup crumbled feta cheese
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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.
Source
Original recipe: View Original