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Kale and Quinoa Mediterranean Salad

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner Mediterranean
Kale and Quinoa Mediterranean Salad
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
  • 2 lemon, juiced
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 3 1/2 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
  • 1/2 cup crumbled feta cheese
Instructions
1
Boil water in a saucepan alongside quinoa until it reaches the boiling point. Lower the heat to a lower medium setting, cover the saucepan, and let it cook until the quinoa is tender, taking around 15 to 20 minutes.
2
Prepare another pot of water and bring it to a boil. Add the tomatoes, then lower the heat and let them cook until they are tender, approximately 5 minutes. Remove the pot from the heat source.
3
Melt butter in a skillet over high medium heat, then sauté garlic and shallot in the hot butter with lemon juice until they are softened, about 5 minutes. Remove the skillet from the heat.
4
Combine tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup of olive oil in the bowl of a food processor. Process for 30 seconds.
5
Combine quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with the tomato dressing, garnish with artichokes and feta cheese, and serve.