Quinoa w/ Zucchini, Beans and Cumin
Find a Conversation
| Wed, 08-13-2008 - 12:53pm |
quinoa with grilled zucchini, garbanzo beans, and cumin Bon Appétit | August 2008
Makes 8 servings
by Jean Thiel Kelley and Martin Kelley

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

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.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.Meanwhile, prepare barbecue (mediumhigh heat).
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.* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.
com.** A grain with a flavor and texture similar to couscous; available at natural foods stores.
Per serving: 219 calories, 11 g fat (1 g saturated), 0 mg cholesterol, 260 mg sodium, 27 g carbohydrates, 5 g fiber, 6 g protein (nutritional analysis provided by Nutrition Data)
See Nutrition Data's complete analysis of this recipe ›
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.* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.
com.** A grain with a flavor and texture similar to couscous; available at natural foods stores.
Per serving: 219 calories, 11 g fat (1 g saturated), 0 mg cholesterol, 260 mg sodium, 27 g carbohydrates, 5 g fiber, 6 g protein (nutritional analysis provided by Nutrition Data


