Zucchini-White Bean Quinoa
Grape Tomato Salad
Ingredients
- 1 cup tricolor quinoa
- ¾ cup finely chopped almonds
- ⅓ cup olive oil
- ¼ cup vegan red wine vinegar
- 3 large zucchini, sliced into half-moons
- 2 (15.5-oz) cans cannellini beans, drained and rinsed
- 4 green onions, thinly sliced
- ¾ cup crumbled vegan feta cheese (optional)
Instructions
- Cook quinoa according to package directions. Toast nuts in a dry skillet over medium-high heat 2 to 3 minutes or until golden and fragrant. Stir nuts into quinoa.
- Whisk together oil and vinegar in a large bowl. Add zucchini, beans, and onions; toss. If desired, season with salt and pepper to taste. Serve salad over quinoa. Sprinkle with cheese, if desired.
Side Dish Ingredients
- 2 pints grape tomatoes, halved
- 1 large shallot, sliced
- 2 Tbsp olive oil
- 2 tsp vegan red wine vinegar
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp dried oregano
Side Dish Instructions
- Combine all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
422
|
79
|
501
|
| Fat (g) | 21 | 5 | 26 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 45 | 8 | 53 |
| Fiber (g) | 14 | 1 | 15 |
| Sodium (mg) | 226 | 195 | 421 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
