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• Prep:30 m

• Ready In:30 m

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Ingredients

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• ½ cup uncooked quinoa or farro

• ¼ cup olive oil

• ¼ cup freshly squeezed lemon juice

• 1 teaspoon kosher salt, plus additional for cooking the farro

• 1 large bunch (10 to 12 ounces) kale leaves, destemmed and chopped

• 1 cup pitted cherries, halved

• 1, 15-ounce can chickpeas, rinsed

• ¼ cup finely chopped red onion

• 1, 14-ounce can artichoke hearts, rinsed and sliced into quarters

• ½ cup toasted walnut halves, roughly chopped

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Directions

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1. Place farro in a medium saucepan with 1 ½ cups water and ¼ teaspoon salt.

2. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, until the water is absorbed and the farro is tender. This takes about 25 minutes.

3. Transfer to a large serving bowl. While the farro cooks, prepare the other ingredients.

4. In a small bowl or measuring cup, briskly whisk together the olive oil, lemon juice, and ½ teaspoon salt until well combined.

5. Pour over the warm farro and toss to coat.

6. Add the kale, cherries, chickpeas, red onions, and artichokes and toss to combine.

7. Sprinkle the walnuts over the top.

8. Place in the refrigerator for 20 minutes to allow the kale to tenderize, and Enjoy!