A confetti of colors from fresh vegetables defines this dish as a nutritional powerhouse. Topped off with a white bean sauce, it tastes as good as it looks. Makes 4 servings Total time: 30 minutes FOR THE SAUCE, PURÉE: 1 can reduced sodium cannellini beans (15.5 oz.), drained and rinsed 1 Tbsp. white wine vinegar 2 tsp. extra-virgin olive oil 2 tsp. minced fresh garlic 3–4 Tbsp. water 1 tsp. minced fresh thyme FOR THE QUINOA, COMBINE: 2 cups water 1 cup dry quinoa 1/2 tsp. kosher salt 2 Tbsp. minced fresh basil FOR THE VEGETABLES, HEAT: 1 Tbsp. extra-virgin olive oil 2 cups thinly sliced fennel bulb 2 small zucchini, halved lengthwise and sliced 2 cups diced yellow squash 2 tsp. minced fresh garlic 1/2 cup dry white wine 2 Roma tomatoes, seeded and diced 1 Tbsp. minced fresh thyme 1/4 cup chopped kalamata olives
For the sauce, purée beans, vinegar, 2 tsp. oil, and 2 tsp. garlic in a food processor. Drizzle in 3–4 Tbsp. water and 1 tsp. thyme; blend until smooth.
For the quinoa, combine 2 cups water, quinoa, and salt in a small saucepan; bring to a boil. Cover pan; reduce heat to low. Simmer until quinoa softens, doubles in size, and water is absorbed, 15–20 minutes; stir in basil.
For the vegetables, heat 1 Tbsp. oil in a large skillet over medium-high. Add fennel, zucchini, and yellow squash and cook until softened, 8–9 minutes. Add 2 tsp. garlic; cook 30 seconds.
Stir in wine; simmer until liquid is reduced by half. Stir in tomatoes and 1 Tbsp. thyme. Serve vegetables over quinoa, and top with olives and sauce. Per serving: 403 cal; 12g total fat (1g sat, 5g mono, 2g poly); 0mg chol; 577mg sodium; 56g carb (11g fiber, 4g total sugars); 15g protein; 5mg iron; 148mg calcium