ZUCCHINI NOODLE AND CANNELLINI BEAN QUINOA BOWL

Zucchini Noodle and Cannellini Bean Quinoa Bowl image

Instead of requiring the oven during the hot zucchini and tomato season, here is a way to serve up some of your favorite summer produce, packed with protein and flavor, quickly and right in the frying pan. This recipe serves 2 but can easily be doubled or tripled depending on your garden bounty and dinner guests!

Provided by Arissa Farr May

Categories Fruits and Vegetables Vegetables Squash

Time 39m

Yield 2

Number Of Ingredients 10

Ingredients

2 zucchini, spiralized
2 cups water
½ teaspoon salt
1 cup quinoa, rinsed
1 tablespoon vegetable oil
1 clove garlic, minced
1 cup drained and rinsed canned cannellini beans
1 cup cherry tomatoes, halved
½ cup freshly grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Cut zucchini into noodles using a spiralizer.
Combine water and salt in a saucepan; bring to a boil. Add quinoa and simmer, covered, until water is absorbed, 10 to 15 minutes.
Heat oil in a skillet over medium heat. Add garlic; cook for 30 seconds. Add cannellini beans; cook until heated through, about 1 minute. Stir in zucchini noodles and cook until noodles are crisp-tender, 3 to 5 minutes. Add cherry tomatoes and Parmesan cheese. Serve over the prepared quinoa. Season with salt and pepper.

Nutrition Facts : Calories 596 calories, Carbohydrate 81.3 g, Cholesterol 17.6 mg, Fat 18.7 g, Fiber 13.1 g, Protein 26.9 g, SaturatedFat 5.2 g, Sodium 1264.8 mg, Sugar 2.2 g