Quinoa With Grilled Zucchini & Garbanzo Beans
"Recipe source: Bon Appetit (August/2008)"
Original is 8 servings
Ingredients
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 by Step Method
Step 1
In a bowl combine the beans and lemon juice 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
No special items needed.
1 Reviews
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