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Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

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Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

amanda

Equipment

  • - Grill Pan

  • - Non-stick Skillet (12 inches)

  • - Saucepan

  • - Colander

  • - Chef's Knife

  • - Cutting Board

  • - Measuring Cups and Spoons

  • - Strainer or Fine Mesh Sieve

  • - Hamilton Beach 4-Cup Stainless Steel Measuring Cups & Spoons Set

  • - OXO Good Grips Professional Grill Pan (12 Inch)

  • - All-Clad 6 Qt Stainless Steel Saucepan with Lid, 2 Pieces Set

  • - OXO Good Grips Chef's Knife, Professional Series, Squat Handle (4" Bread & Serrated Blade)

  • - KitchenAid 1-Quart Stainless Steel Stand Mixer Bowl with Flexible Pour Spout and Liftable Tapered Edge

  • - Cuisinart 300W 4 Cup Glass Measuring Cup Set, Black

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

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 5

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
6

Instruction 6

**A grain with a flavor and texture similar to couscous; available at natural foods stores.
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