Quinoa w/ Zucchini, Beans and Cumin

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Registered: 08-07-2007
Quinoa w/ Zucchini, Beans and Cumin
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

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

preparation

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 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.


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.


 

nutritional information 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 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.


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.


 

nutritional information 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

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