Quinoa White Bean Cheese and Kale Salad

Quinoa White Bean and Kale Salad | Lemons and Basil

If you like quinoa and kale salads, then this Quinoa White Bean and Kale Salad is a must-try for you, but careful, it’s rather addicting! If you haven’t tried a quinoa and kale salad before, let me highly recommend this one. 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.

Truly, this salad never made it as a side dish, we {my 18 month old and I} just kept eating it right from the serving bowl. I eventually had to force myself to A.} cover it with plastic wrap, B.} put it in the fridge, and C.} walk away. But hey, if I’m going to overeat, let it be a quinoa and kale salad, right?!

I calculated the nutritional info and servings in the recipe below based on using this recipe as a side dish, but it would also make for a great lunch salad. I’d love to hear feedback from you if you give it a try, let me know whether you prefer it as a side or an entrée and if you like it fresh and warm, or refrigerated.

Happy Cooking!

Quinoa White Bean and Kale Salad | Lemons and Basil
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Quinoa White Bean and Kale Salad

This Quinoa White Bean and Kale Salad is the perfect side dish for your next dinner party! Loaded with flavor, texture and nutrition!
Course Salad/Side Dish
Cuisine American
Keyword kale, kale salad, quinoa, salad, white beans
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7
Calories 259kcal
Author Kaylee Pauley

Ingredients

  • 1 cup dry organic quinoa
  • 2 tsp organic extra virgin olive oil
  • 3 garlic cloves minced
  • 1/2 cup sliced sweet onion
  • 4 cups chopped organic kale
  • 1 can organic Great Northern Beans rinsed and drained
  • 3 ounces aged white cheddar cheese shredded
  • 1/4 cup grated Parmesan cheese {vegetarian or substitute with Romano}
  • 1/4 cup hazelnuts chopped

Instructions

  • Cook quinoa on stovetop according to package directions. Remove from heat once cooked.
  • Meanwhile, add olive oil, minced garlic, and sliced onions to large skillet and cook over medium heat until garlic has slightly browned and onions are translucent.
  • Add chopped kale 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, rinsed and drained great northern beans, white cheddar cheese, and grated Parmesan cheese, stir to combine.
  • Add the cooked onions, garlic and kale to the quinoa mixture, toss in the chopped hazelnuts, and stir until all ingredients are well mixed. Serve immediately, while the salad is still warm.
  • Store leftovers in refrigerator, tastes great cold, or you can reheat each time. Enjoy!

Notes

Serving quantity is based on using this recipe as a side dish.

Nutrition

Serving: 1g | Calories: 259kcal | Carbohydrates: 29g | Protein: 13.4g | Fat: 10.7g | Saturated Fat: 3.9g | Polyunsaturated Fat: 3.4g | Cholesterol: 14.3mg | Sodium: 341mg | Fiber: 5.8g | Sugar: 1.5g

 

By Kaylee Pauley

Health and nutrition have always been important to me, but over the past several years, my knowledge and interest in food and how it affects our body has really expanded. So, with my love for cooking, organic produce, and whole foods, with my food blog Lemons and Basil, I hope to inspire you in your cooking adventures and journey of good health, the way so many other food blogs have inspired me!

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