Recipe information
Ingredients for - Mediterranean Kale Salad
2. Red quinoa, or more to taste - 1 cup
11. Kale, leaves stripped from stems and coarsely chopped - 3 ½ bunches
13. Artichoke hearts, drained, or to taste - 1 (6.5 ounce) jar
How to cook deliciously - Mediterranean Kale Salad
1. Stage
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. Stage
Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
3. Stage
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. Stage
Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
5. Stage
Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.
