Summer-appropriate and simple to create, my raspberry-lemon bars. I begin with a shortbread crust, then double the lemon filling found in most recipes, adding lemon oil and zest for taste, and finishing with a shortbread crust. Once they have cooled, sprinkle them with powdered sugar and top with fresh raspberries from the summer. Vanilla ice cream or freshly made whipped cream are also delicious additions.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- You can use any kind of beans that you like.
Nutrition Facts
| Calories | 471 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 11 g |
| Protein | 19 g |
| Saturated Fat | 8 g |
| Sodium | 734 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This is definitely the most time -consuming salad I have ever made, with the most amount of pots and pans used (3)! While it was tasty, I don’t feel like it was worth the effort. I did like the different textures and the dressing was pretty good, however it did need some salt and pepper to bring out the flavors. In relation to the other ingredients, there isn’t a lot of artichokes, so you may want to adjust that. This does make a lot – I halved the recipe and had plenty for a main meal and two lunches.