Tuscan Style Zucchini with Cannellini over Lemon Quinoa
Cook Time 15 minutesminutes
Hands-on Time 10 minutesminutes
Servings 6servings
Ingredients
For the dish
1½cupsquinoarinsed
3cupswater
3Tbs.lemon juice
1oniondiced
2clovesgarliccrushed
1tsp.oregano
½tsp.red pepper flakes
1tsp.thyme
1red bell pepperchopped
2medium zucchinichopped
215 oz. cans cannellini (white kidney) beansdrained & rinsed
1batch lemon dressingbelow
For the lemon dressing:
3Tbs. lemon juice
1Tbs.red wine vinegar
2tsp.oregano
1tsp. basil
1clovegarliccrushed
2tsp.maple syrup
salt & pepperto 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.