Quinoa White Bean and Kale Salad

Ingredients

Servings

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

US / METRIC

1 cup

Quinoa

1/2 Tbsp

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

1/4 cup

Parmesan Cheese , grated

or Vegetarian or substitute with Romano

1/4 cup

Hazelnuts , chopped

Cooking Instructions

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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 (1/2 Tbsp) , 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.

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 (1/4 cup) stir to combine.

Step 5

Add the cooked onions, garlic and kale to the quinoa mixture, toss in the Hazelnuts (1/4 cup) and stir until all ingredients are well mixed. Serve and enjoy immediately, while the salad is still warm.