Ingredients:
For Quinoa:
2 cups quinoa
3.5 cups water or veggie broth
1 tsp salt
2 Tbsp minced fresh basil
For Veggies:
1 Tbsp olive oil
2 tsp minced fresh garlic
2 cups zucchini sliced
2 cups diced yellow squash
1/2 cup dry white wine
1 cup sun-dried tomatoes
1 Tbsp minced fresh thyme
1/4 cup sliced kalamata olives
For Sauce:
2 cans cannellini beans (drained & rinsed)
2 tsp olive oil
2 tsp white wine vinegar
2 Tbsp water
2 tsp minced fresh garlic
1 tsp minced fresh thyme
2 Tbsp lemon juice
Instructions:
Quinoa:
-Add quinoa, water, salt, & basil together in saucepan
-Bring to boil
-Reduce heat to low & simmer for 15-20 minutes
Veggies:
-Heat oil on high in skillet (30 sec)
-Saute garlic for 30 sec
-Add zucchini & yellow squash (cook for 5-7 minutes)
-Add wine and bring to a boil
-Add tomatoes & thyme and reduce heat to medium-low (cook for 10-15 minutes)
Sauce:
-Blend all ingredients in blender or food processor
Serve veggies over quinoa, top with sauce and kalamata olives.
Serves 2-3 adults generously