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Tuscan Style Zucchini with Cannellini over Lemon Quinoa

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6 to 8
Calories: 302kcal

Ingredients

  • 1½ cups quinoa rinsed
  • 3 cups water
  • 3 Tbs. lemon juice
  • 1 onion diced
  • 2 cloves garlic crushed
  • 1 tsp. oregano
  • ½ tsp. red pepper flakes
  • 1 tsp. thyme
  • 1 red bell pepper chopped
  • 2 medium zucchini chopped
  • 2 15 oz. cans cannellini (white kidney) beans drained and rinsed

For the lemon dressing:

  • 3 Tbs. lemon juice
  • 1 Tbs. red wine vinegar
  • 2 tsp. oregano
  • 1 tsp. basil
  • 1 clove garlic crushed
  • 2 tsp. maple syrup
  • salt & pepper to taste

Instructions

  • In a saucepan, combine the quinoa, water and lemon juice.
  • Bring to a boil then turn down to simmer for about 15 minutes, until the liquid is absorbed.
  • Meanwhile, cook the onion and garlic in a skillet over medium heat until the onion is soft
  • If it sticks, add a little water to the skillet.
  • Add the herbs and spices and bell pepper and zucchini.
  • Cook until the vegetables are tender-crisp.
  • Add the beans to the skillet and heat through.
  • Serve the quinoa in bowls, topped with the vegetables and beans and drizzled with lemon dressing.

For the dressing:

  • Whisk all the ingredients together.

Nutrition

Serving: 6to 8 | Calories: 302kcal | Carbohydrates: 59g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 328mg | Potassium: 533mg | Fiber: 12g | Sugar: 5g | Vitamin A: 998IU | Vitamin C: 46mg | Calcium: 170mg | Iron: 6mg