Quinoa White Bean and Kale Salad

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

170 g

Quinoa

10 mL

Extra-Virgin Olive Oil

3 cloves

Garlic , minced

70 g

Sweet Onions , sliced

100 g

Kale , chopped

340 g

Canned Great Northern Beans , rinsed, drained

85 g

Aged White Cheddar , shredded

20 g

Parmesan Cheese , grated

or Vegetarian or substitute with Romano

35 g

Hazelnuts , chopped

Cooking Instructions

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Step 1

Cook Quinoa (170 g) on stovetop according to package directions. Remove from heat once cooked.

Step 2

Meanwhile, add Extra-Virgin Olive Oil (10 mL) , Garlic (3 cloves) , Sweet Onions (70 g) to large skillet and cook over medium heat until garlic has slightly browned and onions are translucent.

Step 3

Add Kale (100 g) and cook for just a few minutes until kale starts to slightly wilt, careful not to overcook, you still want the kale to have a good texture, this just helps soften it. Remove from heat and set aside.

Step 4

To a large serving bowl, add cooked quinoa, Canned Great Northern Beans (340 g) , Aged White Cheddar (85 g) , and grated Parmesan Cheese (20 g) stir to combine.

Step 5

Add the cooked onions, garlic and kale to the quinoa mixture, toss in the Hazelnuts (35 g) and stir until all ingredients are well mixed. Serve and enjoy immediately, while the salad is still warm.