½ cup white beans, drained and rinsed if using canned
2 tablespoons tomato paste
1 teaspoons turmeric
1/2 teaspoon chili powder
⅔ to 1 cup unsweetened almond milk
¼ 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.
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