Quinoa White Bean and Kale Salad

The quinoa creates a lovely, nutritional base, that is perfectly complemented by the texture of the chopped kale and great northern beans. The robust, savory flavor is brought in through the onions, garlic, white cheddar, and parmesan cheese, and the hazelnuts add the perfect amount of crunch.

Total Time

35min

4.5

2 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

1 cup

Quinoa

•

2 tsp

Extra-Virgin Olive Oil

•

3 cloves

Garlic , minced

•

1/2 cup

Sweet Onions , sliced

•

4 cups

Kale , chopped

•

2 cups

Canned Great Northern Beans , rinsed, drained

•

3/4 cup

Aged White Cheddar , shredded

•

4 Tbsp

Parmesan Cheese , grated

or Vegetarian or substitute with Romano

•

4 Tbsp

Hazelnuts , chopped

Cooking Instructions

Cook Quinoa (1 cup) on stovetop according to package directions. Remove from heat once cooked.

Meanwhile, add Extra-Virgin Olive Oil (2 tsp) , Garlic (3 cloves) , Sweet Onions (1/2 cup) to large skillet and cook over medium heat until garlic has slightly browned and onions are translucent.

Add Kale (4 cups) 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.

To a large serving bowl, add cooked quinoa, Canned Great Northern Beans (2 cups) , Aged White Cheddar (3/4 cup) , and grated Parmesan Cheese (4 Tbsp) stir to combine.

Add the cooked onions, garlic and kale to the quinoa mixture, toss in the Hazelnuts (4 Tbsp) and stir until all ingredients are well mixed. Serve and enjoy immediately, while the salad is still warm.

Nutrition Per Serving

CALORIES

315

FAT

11.1 g

PROTEIN

12.1 g

CARBS

42.3 g