Quinoa With Grilled Zucchini, Garbanzo Beans, And Cumin
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
64
Spice
49
Sweetness
68
Sourness
45
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
3 tbsps
Lemon Juice (fresh)5 tbsps
Extra-Virgin Olive Oil (divided)2 tsps
Cumin Seed1 tsp
Turmeric (divided)2 cups
Water1 tsp
Coarse Kosher Salt1.5 tsps
Ground CuminDirections:
1
Combine garbanzo beans and lemon juice in large bowl
2
Add 3 tablespoons oil; press in garlic and stir to combine
3
Let marinate at least 15 minutes and up to 2 hours
4
Heat 1 tablespoon oil in medium saucepan over medium-high heat
5
Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute
6
Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally
7
Reduce heat to medium-low
8
Cover and simmer until all water is absorbed, about 16 minutes
9
Meanwhile, prepare barbecue (medium high heat)
10
Place zucchini on rimmed baking sheet
11
Drizzle with 1 tablespoon oil
12
Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika
13
Toss to coat evenly
14
Place zucchini on grill; sprinkle generously with salt and pepper
15
Grill until tender and browned on all sides, 10 to 12 minutes
16
Transfer to work surface
17
Cut crosswise into 1/2-inch pieces
18
Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa
19
Toss to blend
20
Season with salt and pepper
21
DO AHEAD: Can be made 2 hours ahead
22
Let stand at room temperature
23
*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda
24
Com
25
**A grain with a flavor and texture similar to couscous; available at natural foods stores
26
Combine garbanzo beans and lemon juice in large bowl
27
Add 3 tablespoons oil; press in garlic and stir to combine
28
Let marinate at least 15 minutes and up to 2 hours
29
Heat 1 tablespoon oil in medium saucepan over medium-high heat
30
Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute
31
Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally
32
Reduce heat to medium-low
33
Cover and simmer until all water is absorbed, about 16 minutes
34
Meanwhile, prepare barbecue (medium high heat)
35
Place zucchini on rimmed baking sheet
36
Drizzle with 1 tablespoon oil
37
Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika
38
Toss to coat evenly
39
Place zucchini on grill; sprinkle generously with salt and pepper
40
Grill until tender and browned on all sides, 10 to 12 minutes
41
Transfer to work surface
42
Cut crosswise into 1/2-inch pieces
43
Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa
44
Toss to blend
45
Season with salt and pepper
46
DO AHEAD: Can be made 2 hours ahead
47
Let stand at room temperature
48
*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda
49
Com
50
**A grain with a flavor and texture similar to couscous; available at natural foods stores