Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin
Aug 25, 2008
When I come back from work travel, the first thing I usually do after unpacking is to go to the grocery store, and buy as many fruit and vegetables as I possibly can eat. Work travel tends to be late night dinners, wine at every meal and food on the go. So when I come home I crave healthy eating. My friend Sharon passed on this recipe. It’s healthy with a capital H.
Quinoa is a recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Add in garbanzo beans, grilled zucchinis and a great spice mixture of cumin, paprika and turmeric, this delicious and healthy meal made up for eating poorly while traveling. Enjoy!
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 ½ |
pounds medium zucchini (about 5), trimmed, quartered lengthwise |
| 1 ½ |
teaspoons ground cumin |
| 4 |
green onions, thinly sliced |
| ¼ |
cup chopped fresh Italian parsley |
Serves
4
Prep Time
30 minutes
Cook Time
1 hour
Directions
Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; slice 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, ½ teaspoon turmeric, and ½ 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. ( For me the quinoa needed at least 30 minutes for the water to be absorbed—just keep an eye on it.)
Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, ½ teaspoon turmeric, and ½ teaspoon paprika. Toss to coat evenly. (I don’t have a barbecue, instead I used a non stick grill pan, on high 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 ½-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.
Credit
Epicurious
Filed Under
Salads and Side Dish
Spices Used
Cumin, Paprika and Turmeric
Other Ingredients Used
Zucchini and Quinoa
4 Comments
“This looks really fresh and delicious. Can't wait to try it.”
—Martha, 2 months ago
“I'm seeing quinoa more and more in restaurants, I have to try it next time. Thanks for showing us something new.”
—Karen, 2 months ago
“These photos look beautiful. And, so does the food. ”
—Amy, 2 months ago
“Quinoa is one of my favorite foods and this is the tastiest way I've ever had it! Yum! Left overs were perfect on top of a salad. ”
—Jen, 2 months ago