Vegetables Recipe ⇉ Zucchini Noodle and Cannellini Bean Quinoa Bowl

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!

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

Cooking 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.

Nutrition Facts

• calories596
• carbohydrateContent81.3 g
• cholesterolContent17.6 mg
• fatContent18.7 g
• fiberContent13.1 g
• proteinContent26.9 g
• saturatedFatContent5.2 g
• sodiumContent1264.8 mg
• sugarContent2.2 g