Zucchini and White Bean Sauté with Lemon-Herb Quinoa

Zucchini and White Bean Sauté with Lemon-Herb Quinoa - Serves 4

When spring and summer gardens are in full bloom, there is nothing better than letting your produce shine. This Zucchini and White Bean Sauté with Lemon-Herb Quinoa is a plant-based dish that is light, flavorful, and packed with fiber and protein—perfect for lunch, a quick weeknight dinner, or even meal prep.

Ingredients:

For the Lemon-Herb Quinoa:

•   1 cup uncooked quinoa, rinsed

•   2 cups water or low-sodium vegetable broth

•   2 tablespoons fresh lemon juice

•   1 teaspoon lemon zest

•   2 tablespoons fresh parsley, chopped

•   1 tablespoon fresh dill, chopped

•   Salt and pepper to taste

For the Zucchini and White Bean Sauté:

•   1 tablespoon olive oil

•   1 small red onion, thinly sliced

•   2 cloves garlic, minced

•   2 medium zucchinis, sliced into half-moons

•   1 (15-ounce) can cannellini or great northern beans, drained and rinsed

•   1/2 teaspoon red pepper flakes (optional)

•   Salt and black pepper to taste

•   Additional fresh parsley or dill for garnish

 

Directions:

1.      Cook the Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Remove from heat, fluff with a fork, and stir in lemon juice, zest, herbs, salt, and pepper. Set aside.

2.      Sauté the Veggies: While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add red onion and sauté until soft and translucent, about 5 minutes. Stir in garlic and cook for 30 seconds, until fragrant. Add zucchini and cook for 4–5 minutes until just tender. Stir in the white beans and cook for another 2–3 minutes, just to warm through. Season with red pepper flakes, salt, and pepper.

3.      Assemble and Serve: Spoon the lemon-herb quinoa into bowls and top with the zucchini and white bean sauté. Garnish with additional fresh herbs if desired.

 

Serving Suggestions:

•   Add a dollop of hummus on top for extra creaminess.

•   Serve with a leafy green side salad.

•   Pair with roasted cherry tomatoes for a pop of sweetness.

 

            Quinoa is a complete protein and rich in magnesium and fiber. Zucchini adds antioxidants and hydration, while white beans are a powerhouse of plant protein and gut-friendly fiber. With heart-healthy olive oil and fresh herbs, this meal hits the mark for both flavor and nutrition.

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