Turmeric Zucchini Bowls with Quinoa

Ingredients

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

Directions

1. 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.
2. Stir in the parsley, salt, and pepper. Taste and adjust seasoning as desired. Serve over quinoa with a sprinkle of parsley and almonds.

« Back to Recipes Print Recipe