Zucchini Noodle and Cannellini Bean Quinoa Bowl recipe
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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
Nutrition Info
- 596 caloriescarbohydrate: 81.3 gcholesterol: 17.6 mgfat: 18.7 gfiber: 13.1 gprotein: 26.9 gsaturatedFat: 5.2 gservingSize: -sodium: 1264.8 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Noodle and Cannellini Bean Quinoa Bowl
Directions
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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.