Tuscan Quinoa Bowls
Corn on the Cob with Feta Butter
Ingredients
- 1½ lb asparagus, trimmed and cut into 1-inch pieces
- 2 pints grape tomatoes
- 3 shallots, cut into wedges
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ cup pine nuts
- 3 (3-oz) pouches boil-in-bag tricolor quinoa
- 1 (15.5-oz) can low-sodium cannellini beans, drained and rinsed
- ½ cup vegan lemon garlic dressing
Instructions
- Preheat oven to 425°F. Toss together asparagus, tomatoes, shallots, and oil on 2 large rimmed baking sheets; spread in single layers. Sprinkle with salt and pepper.
- Bake 10 to 12 minutes or until tomatoes begin to soften and asparagus is crisp-tender. Top with nuts; bake 1 to 2 minutes longer until lightly toasted.
- Meanwhile, cook quinoa according to package directions; stir in beans.
- Divide quinoa mixture among 6 bowls. Top with tomato mixture, and drizzle with dressing.
Side Dish Ingredients
- 1 (12-count) pkg frozen mini ears corn
- 3 Tbsp butter, softened
- 3 Tbsp crumbled feta cheese
- ½ tsp dried oregano
Side Dish Instructions
- Cook corn according to package directions.
- Mash together butter, cheese, and oregano in a bowl until blended; spread on hot corn.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
528
|
244
|
772
|
| Fat (g) | 29 | 9 | 38 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 13 | 7 | 20 |
| Carb (g) | 54 | 38 | 92 |
| Fiber (g) | 12 | 2 | 14 |
| Sodium (mg) | 311 | 89 | 400 |
Plant Based Meal Plan
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