Recipe
Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin
Time: 45 minutes to 2 hours 30 minutes
Yield:
| 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 1½ pounds medium zucchini (about 5), trimmed, quartered lengthwise 1½ teaspoons ground cumin 4 green onions, thinly sliced ¼ cup chopped fresh Italian parsley |
Combine garbanzo beans and lemon juice in a large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.
Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add cumin seeds, ½ teaspoon of turmeric, and ½ teaspoon of 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.
Meanwhile, prepare barbecue (medium-high heat). Place zucchini on a rimmed baking sheet. Drizzle with 1 tablespoon of oil. Sprinkle with ground cumin, ½ teaspoon of turmeric, and ½ teaspoon of paprika. Toss to coat evenly.
Place zucchini on the grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10-12 minutes.
Transfer to a work surface. Cut crosswise into ½-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper.
Notes
Can be made 2 hours ahead. Let stand at room temperature.
Adapted from Bon Appétit, August 2008