Quinoa With Grilled Zucchini, Garbanzo Beans, And Cumin Recipe

Name: Quinoa With Grilled Zucchini, Garbanzo Beans, And Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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:
5
*
6
**

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 15-ounce can garbanzo beans (chickpeas), drained, 3 tablespoons fresh lemon juice, 5 tablespoons extra-virgin olive oil, divided, 2 garlic cloves, peeled, and more.

Yes, Quinoa With Grilled Zucchini, Garbanzo Beans, And Cumin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa With Grilled Zucchini, Garbanzo Beans, And Cumin

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