Cook Quinoa (1 cup) on stovetop according to package directions. Remove from heat once cooked.
Meanwhile, add Extra-Virgin Olive Oil (2 teaspoon), Garlic (3 clove), Sweet Onion (1/2 cup) to large skillet and cook over medium heat until garlic has slightly browned and onions are translucent.
Add Kale (4 cup) 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 (12 ounce), Aged White Cheddar (3 ounce), and grated Parmesan Cheese (1/4 cup) stir to combine.
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.