Tuscan Style Zucchini with Cannellini over Lemon Quinoa
from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 3 to 4
Calories: 316kcal
- ¾ cup quinoa rinsed
- 1½ cups water
- 1½ Tbs. lemon juice
- 1 small onion diced
- 1 clove garlic crushed
- ½ tsp. oregano
- ¼ tsp. red pepper flakes
- ½ tsp. thyme
- ½ red bell pepper chopped
- 1 medium zucchini chopped
- 15 oz. can 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
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.
Serving: 3to 4 | Calories: 316kcal | Carbohydrates: 62g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 543mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1055IU | Vitamin C: 50mg | Calcium: 194mg | Iron: 7mg