Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

Ingredients

• •1 can garbanzo beans
• •3 tablespoons fresh lemon juice
• •5 tablespoons extra-virgin olive oil
• •2 cloves garlic
• •2 teaspoons cumin seeds
• •1 teaspoon turmeric
• •1 teaspoon smoked paprika
• •2 cups water
• •1 cup quinoa
• •1 teaspoon coarse kosher salt
• •1½ pounds zucchini
• •1½ teaspoons ground cumin
• •4 whole green onions
• •¼ cup fresh Italian parsley

Cooking Instructions

1. 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.

   15 min

2. 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.

   20 min

3. 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.

   10 min

4. 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.

   12 min

5. 5.

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

6. 6.

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