Add drained, rinsed white beans and quinoa to a small mixing bowl along with lemon zest, lemon juice, garlic, olive oil, salt and pepper. Mix to combine, and set aside uncovered at room temperature to marinate.
To a large jar add vinegar, hot water, salt, and sugar, and stir until sugar is dissolved. Then add thinly sliced vegetables of choice (the thinner they’re sliced, the quicker the flavors infuse) and submerge. Cover and transfer to the refrigerator to chill until serving. Leftovers keep in the refrigerator for up to 1-2 weeks and the pickling liquid can be used again at least once if not twice.
Add chopped kale to a mixing bowl along withlemon juice, maple syrup, olive oil (omit if oil-free), and salt and pepper andmassage with clean hands for 1-2 minutes to soften the kale. Set aside.
Divide cooked grains between serving bowls,along with marinated white beans, massaged kale, hummus or bean dip, pickled vegetables, and dressing of choice on the side. Option to serve with a flatbread or pita of choice.