Lemons and Basil

Quinoa White Bean Cheese and Kale Salad

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
Recipe Type: Salad/Side Dish
Author: Kaylee Pauley
Prep time:
Cook time:
Total time:
Serves: 7
This Quinoa White Bean and Kale Salad is the perfect side dish for your next dinner party! Loaded with flavor, texture and nutrition!
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
  1. Cook quinoa on stovetop according to package directions. Remove from heat once cooked.
  2. 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.
  3. 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.
  4. To a large serving bowl, add cooked quinoa, rinsed and drained great northern beans, white cheddar cheese, and grated Parmesan cheese, stir to combine.
  5. 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.
  6. Store leftovers in refrigerator, tastes great cold, or you can reheat each time. Enjoy!
Serving size: 1 Calories: 259 Fat: 10.7 Saturated fat: 3.9 Unsaturated fat: 3.4 Trans fat: 0 Carbohydrates: 29 Sugar: 1,5 Sodium: 341 Fiber: 5.8 Protein: 13.4 Cholesterol: 14.3
Notes
Serving quantity is based on using this recipe as a side dish.
3.5.3226