Tus­can-Style Quinoa

Vegetarian Today - - Healthy Vegetarian -

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

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