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!