Name: Mediterranean Kale Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Water - 2 cups; Red quinoa, or more to taste - 1 cup; Cherry tomatoes - 1 pint; Butter - ¼ cup; Garlic, finely chopped - 6 cloves; Shallot, finely chopped - 1; Lemon, juiced - 2; Finely grated Parmesan cheese - ½ cup; Olive oil - ¼ cup; Chickpeas, rinsed and drained - 2 (15 ounce) cans; Kale, leaves stripped from stems and coarsely chopped - 3 ½ bunches; Red bell pepper, chopped - 1; Artichoke hearts, drained, or to taste - 1 (6.5 ounce) jar; Crumbled feta cheese - ½ cup

Ingredients for - Mediterranean Kale Salad

1. Water 2 cups

2. Red quinoa, or more to taste 1 cup

3. Cherry tomatoes 1 pint

4. Butter ¼ cup

5. Garlic, finely chopped 6 cloves

6. Shallot, finely chopped 1

7. Lemon, juiced 2

8. Finely grated Parmesan cheese ½ cup

9. Olive oil ¼ cup

10. Chickpeas, rinsed and drained 2 (15 ounce) cans

11. Kale, leaves stripped from stems and coarsely chopped 3 ½ bunches

12. Red bell pepper, chopped 1

13. Artichoke hearts, drained, or to taste 1 (6.5 ounce) jar

14. Crumbled feta cheese ½ cup

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.