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Quinoa White Bean and Kale Salad

9 INGREDIENTS • 5 STEPS • 35MINS

Quinoa White Bean and Kale Salad

Recipe
4.5
2 ratings
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.
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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.
35MINS
Total Time
$0.87
Cost Per Serving
Ingredients
Servings
6
us / metric
Quinoa
1 cup
Extra-Virgin Olive Oil
2 tsp
Extra-Virgin Olive Oil
Garlic
3 cloves
Garlic, minced
Sweet Onion
1/2 cup
Sweet Onion, sliced
Kale
4 cups
Kale, chopped
Canned Great Northern Beans
2 cups
Canned Great Northern Beans, rinsed, drained
Aged White Cheddar
3/4 cup
Parmesan Cheese
4 Tbsp
Parmesan Cheese, grated
or Vegetarian or substitute with Romano
Hazelnuts
4 Tbsp
Hazelnuts, chopped
Nutrition Per Serving
VIEW ALL
Calories
315
Fat
11.1 g
Protein
12.1 g
Carbs
42.3 g
Love This Recipe?
Add to plan
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Quinoa White Bean and Kale Salad
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Cook Quinoa (1 cup) on stovetop according to package directions. Remove from heat once cooked.
step 1 Cook Quinoa (1 cup) on stovetop according to package directions. Remove from heat once cooked.
step 2
Meanwhile, add Extra-Virgin Olive Oil (2 tsp), Garlic (3 cloves), Sweet Onion (1/2 cup) to large skillet and cook over medium heat until garlic has slightly browned and onions are translucent.
step 3
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.
step 3 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.
step 4
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.
step 4 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.
step 5
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.
step 5 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.
Tags
Beans & Legumes
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Salad
Side Dish
Vegetables
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