- 2 zucchini, spiralized
- 2 cups water
- 1/2 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
- 1/2 cup freshly grated Parmesan cheese
- salt and ground black pepper to taste
- 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.
10/18/2019
recipepes.com
zucchini noodle and cannellini bean quinoa bowl, recipe
PT15M
PT1H
5
455 calories
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