Quinoa with Chickpeas & Grilled Zucchini |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
have not made Ingredients:
15 oz chickpeas, drained |
3 tbsp. fresh lemon juice |
5 tbsp. olive oil, divided |
2 garlic cloves, peeled |
2 tsp. cumin seeds |
1 tsp. turmeric, divided |
1 tsp. smoked paprika, divided |
2 cups water |
1 cup quinoa, rinsed well (if necessary), drained |
1 tsp. kosher salt |
1 1/2 pounds zucchini, trimmed, quartered lengthwise |
1 1/2 tsp. ground cumin |
4 green onions, thinly sliced |
1/4 cup chopped fresh italian parsley |
Directions:
1. Combine chickpeas and lemon juice in a large bowl. Add 3 tbsp. oil; pressin garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.
2. Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 tsp. tumeric, and 1/2 tsp paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, sirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 20 minutes.
3. Meanwhile, prepare barbecue (medium-high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tbsp. oil. Sprinkle with ground cumin, 1/2 tsp. tumeric, and 1/2 tsp. paprika. Toss to coat evenly.
4. Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10-12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then chickpea mixture to quinoa. Toss to blend. Season to taste with salt and pepper. (Can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
|
|