Zucchini-White Bean Quinoa
Ingredients
- 1 cup tricolor quinoa
- ¾ cup finely chopped almonds
- ⅓ cup olive oil
- ¼ cup 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
- ½ tsp salt
- ½ tsp pepper
- ¾ cup crumbled feta cheese
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. Season with salt and pepper.
- Serve salad over quinoa; sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
472
|
472
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 18 | 18 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 592 | 592 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
