Zucchini Noodle And Cannellini Bean Quinoa Bowl Recipes
WHITE-BEAN SALAD WITH ZUCCHINI AND PARMESAN
White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice,and oil; season with salt and pepper. Toss to combine.
Nutrition Facts : Calories 205 g, Fat 8 g, Fiber 6 g, Protein 11 g
ZUCCHINI NOODLE AND CANNELLINI BEAN QUINOA BOWL
Instead of requiring the oven during the hot zucchini and tomato season, here is a way to serve up some of your favorite summer produce, packed with protein and flavor, quickly and right in the frying pan. This recipe serves 2 but can easily be doubled or tripled depending on your garden bounty and dinner guests!
Provided by Arissa Farr May
Categories Squash Recipes
Time 39m
Yield 2
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 596 calories, Carbohydrate 81.3 g, Cholesterol 17.6 mg, Fat 18.7 g, Fiber 13.1 g, Protein 26.9 g, SaturatedFat 5.2 g, Sodium 1264.8 mg, Sugar 2.2 g
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