This tasty dish is full of protein and the goodness of turmeric and a snap to put together!
2 teaspoons olive oil
1 medium shallot minced
1 clove garlic minced
1 medium zucchini diced
1/2 cup white beans drained and rinsed if using canned
2 tablespoons tomato paste
1 teaspoons turmeric
1/2 teaspoon chili powder
2/3 to 1 cup unsweetened almond or coconut milk
1/4 cup minced flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Parsley for serving
Almonds for serving
2 cups cooked quinoa for serving
Heat olive oil in a medium skillet over medium heat. Add the shallots and cook until fragrant and tender, 4 to 5 minutes. Stir in the garlic and cook for a minute more. Add the zucchini and conitnue to cook for another 3 to 4 minutes, just to start the zucchini softening. Add in white beans, tomato paste, turmeric, chili powder, and almond milk. Stir until well combined. Bring to a boil, reduce to a simmer, and let cook until the sauce has thickened slightly, 4 to 5 minutes.
Stir in the parsley, salt, and pepper. Taste and adjust seasoning as desired. Serve over quinoa with a sprinkle of parsley and almonds.