Zucchini Noodle and Cannellini Bean Quinoa Bowl recipe

All Recipes Fruits and Vegetables Vegetables Squash

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

Nutrition Info

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
servingSize: -
sodium: 1264.8 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut zucchini into noodles using a spiralizer.

  2. Combine water and salt in a saucepan, bring to a boil. Add quinoa and simmer, covered, until water is absorbed, 10 to 15 minutes.

  3. 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.

Recipe Yield

2 servings

Recipe Note

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!

Do you like the recipe? Share this tasty recipe!