Mediterranean Kale Salad recipe
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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
Nutrition Info
- 471.2 caloriescarbohydrate: 59.8 gcholesterol: 33.7 mgfat: 21 gfiber: 11.4 gprotein: 19.1 gsaturatedFat: 8.2 gservingSize: -sodium: 733.7 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Mediterranean Kale Salad
Directions
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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.