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Quinoa With Grilled Zucchini & Garbanzo Beans

Created by ellie on August 17, 2020

2 cups water
6 ounces dry quinoa (rinsed well and drained, 1 cup dry)
1 teaspoons kosher salt
1 1/2 pounds zucchini (this is about 5 zucchini), trimmed and quartered lengthwise
1 1/2 teaspoons ground cumin
4 green onions, sliced
1/4 cup parsley, chopped

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