Quinoa With Grilled Zucchini & Garbanzo Beans

8
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In

Recipe: #35480

August 17, 2020



"Recipe source: Bon Appetit (August/2008)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (240 g)
  • Calories 193
  • Total Fat - 10.4 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 0 mg
  • Sodium - 307.9 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 4.3 g
  • Sugars - 4.2 g
  • Protein - 5.4 g
  • Calcium - 61.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 27.6 mg
  • Thiamin - 0.2 mg

Step 1

In a bowl combine the beans and lemon oil and then add 3 tablespoons of oil and garlic (through a garlic press); stir. Let marinate for at least 15 minutes or up to 2 hours.

Step 2

In a saucepan over medium heat heat 1 tablespoon oil and then add the cumin sees, 1/2 teaspoon turmeric and 1/2 teaspoon paprika and cook stirring for one minute. Stir in the water, quinoa and salt; bring to a simmer, stirring occasionally. Reduce heat to medium low and cover and simmer for 15-20 minutes or until water is absorbed.

Step 3

Meanwhile prepare grill to medium high heat. Place the zucchini on a rimmed baking sheet and then drizzle 1 teaspoon over the zucchini and sprinkle with the ground cumin, 1/2 teaspoon turmeric and 1/2 teaspoon paprika; toss.

Step 4

Place zucchini on grill and sprinkle with salt and pepper. Girl for 10-15 minutes or until tender and browned on all sides; transfer to a cutting board and cut crosswise into 1/2 inch pieces.

Step 5

Add the zucchini, green onions and parsley to the quinoa and then add the garbanzo bean mixture to the quinoa. Toss. Season with salt and pepper.

Step 6

***can be made 2 hours ahead and kept at room temperature

Tips & Variations


No special items needed.

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