Recipes and Cooking Lunch Time Quinoa Salad 3.5 (37) 3 Reviews Six ingredients and a glass jar are all you need to ensure you won't be eating any sad desk lunches this week. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 13, 2016 Print Rate It Share Share Tweet Pin Email Ingredients 3 cup cooked quinoa 1 ½ cup cooked cannellini beans 2 cup chopped kale ½ cup shredded Parmesan ½ cup chopped sun-dried tomatoes in oil ½ - ¾ cup pesto Directions In a large bowl combine quinoa, cannellini beans, kale, Parmesan, sun-dried tomatoes. Stir until combined. Stir in pesto just until combined. Scoop salad into individual pint jars. Refrigerate until ready to eat. Rate it Print