Summer Quinoa Bowl with Zucchini and White Beans
A summery quinoa bowl with fried zucchini, snow peas, white beans and cherry tomatoes, topped with feta, fresh mint and lemon dressing. It needs hardly any time at the stove and tastes good lukewarm or cold.
By yumbelo · 4 servings · 30 minutes
Ingredients
- 300 g Quinoa
- 2 pc Zucchini
- 200 g Snow peas
- 250 g Cherry tomatoes
- 1 pc Cucumber
- 1 pc Red onion
- 1 can White beans (drained)
- 150 g Feta
- 1 bunch Mint
- 1 pc Lemon (juice and zest)
- 4 tbsp Olive oil
- 40 g Pumpkin seeds
- 1 pc Garlic clove
- Salt
- Pepper
Method
- Rinse the quinoa thoroughly in a sieve, bring to a boil with 600 ml water and a pinch of salt, and let it simmer on low heat for about 15 minutes until the water is absorbed.
- Cut the zucchini into slices or half-moons. Heat two tablespoons of olive oil in a large pan and fry the zucchini over medium to high heat for 5 to 6 minutes until golden brown, then season with salt and pepper.
- Cut the snow peas diagonally in half, quarter the cherry tomatoes, dice the cucumber and finely dice the onion. Rinse the beans and let them drain.
- For the dressing, whisk together the lemon juice, some zest, two tablespoons of olive oil, the finely chopped garlic clove, salt and pepper. Pick the mint leaves off the stems and finely chop them.
- Blanch the snow peas briefly in the hot pan for about one minute until they are still crisp. Toast the pumpkin seeds briefly in a dry pan until fragrant.
- Fluff the quinoa with a fork and mix it with the dressing, beans, onion, cucumber and tomatoes. Divide among four bowls and top with zucchini, snow peas and crumbled feta.
- Sprinkle with mint and pumpkin seeds and serve immediately or cover and refrigerate.