Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 15-ounce can garbanzo beans (chickpeas), drained |
3 tablespoons fresh lemon juice |
5 tablespoons extra-virgin olive oil, divided |
2 garlic cloves, peeled |
2 teaspoons cumin seeds |
1 teaspoon turmeric, divided |
1 teaspoon smoked paprika,* divided |
2 cups water |
1 cup quinoa (about 6 ounces),** rinsed well, drained |
1 teaspoon coarse kosher salt |
1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise |
1 1/2 teaspoons ground cumin |
4 green onions, thinly sliced |
1/4 cup chopped fresh italian parsley |
Directions:
1. Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.
2. Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.
3. Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon 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 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
5. *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from .
6. **A grain with a flavor and texture similar to couscous; available at natural foods stores.
7. Per serving: 219 calories, 11g fat (1g saturated), 0mg cholesterol, 260mg sodium, 27g carbohydrates, 5g fiber, 6g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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