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 calories
carbohydrate: 59.8 g
cholesterol: 33.7 mg
fat: 21 g
fiber: 11.4 g
protein: 19.1 g
saturatedFat: 8.2 g
servingSize: -
sodium: 733.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.

  3. 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. Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.

  5. Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

Recipe Yield

8 servings

Recipe Note

Delicious, flavorful, gourmet Mediterranean kale salad.

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