Mediterranean Kale Salad Recipe

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.