Mediterranean Kale( Or Favorite Greens)
2 Cups Water
1 Cup Red Quinoa, or Couscous to package direction, Or More To Taste
1 Pint Cherry Tomatoes
¼ Cup Butter
6 Cloves Garlic, Finely Chopped
1 Shallot, Finely Chopped
2 Each Lemons, 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 (6.5 Ounce) Jar Artichoke Hearts, Drained, Or To Taste
1 Cup Crumbled Feta Cheese
Step 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.
Step 2 Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
Step 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.
Step 4 Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
Step 5 Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.