Whether you buy your zucchini at the store, grow it in your garden or receive it from a neighbor with a surplus, this Tuscan Style Zucchini with Cannellini over Lemon Quinoa will make you happy!
This is a quick supper to make, so it’s perfect for busy summer nights. The quinoa cooks in just 15 minutes and the whole dish can be ready in about that amount of time.
The lemon dressing gives it a little something extra, so be sure to try it, as well!
This meal is whole-food, plant-based. If you’ve got meat eaters in your house, you might try adding some grilled chicken to it.
Tuscan Style Zucchini with Cannellini over Lemon Quinoa
Servings: 6 servings
Ingredients
For the dish
- 1½ cups quinoa rinsed
- 3 cups water
- 3 Tbs. lemon juice
- 1 onion diced
- 2 cloves garlic crushed
- 1 tsp. oregano
- ½ tsp. red pepper flakes
- 1 tsp. thyme
- 1 red bell pepper chopped
- 2 medium zucchini chopped
- 2 15 oz. cans cannellini (white kidney) beans drained & rinsed
- 1 batch lemon dressing below
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
Instructions
For the dish
- 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.
For the lemon dressing
- Whisk all the ingredients together.
