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Tuscan Style Zucchini with Cannellini over Lemon Quinoa

Cook Time 15 minutes
Hands-on Time 10 minutes
Servings 6 servings


For the dish

  • 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


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.