Mediterranean Kale Salad
Quinoa and chickpeas are combined with the flavorful Mediterranean kale salad, which is then drizzled with a tomato dressing.

In a saucepan, bring water and quinoa to a boil.

Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes, or until quinoa is tender.

Boil some water in a separate pot.

Add tomatoes, lower the heat, and cook for 5 minutes or until they are tender.

Get rid of the heat.

In a skillet over medium-high heat, melt the butter.

Cook the garlic and shallot in the hot butter for five minutes or until soft.

Get rid of the heat.

Move the tomato-garlic mixture.

Add 1/4 cup of olive oil and parmesan cheese to the food processor’s bowl.

For 30 seconds, blend.

In a mixing bowl, combine the quinoa, chickpeas, kale, and bell pepper.

Add tomato dressing, artichokes, and feta cheese as garnishes, then serve.