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