Zucchini Noodle and Cannellini Bean Quinoa Bowl
Arissa Farr May
"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!"
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Ingredients39 m servings 596 cals
Original recipe yields 2 servings
- 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.
Per Serving: 596 calories; 18.7 g fat; 81.3 g carbohydrates; 26.9 g protein; 18 mg cholesterol; 1265 mg sodium. Full nutrition
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