Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin
| Diet Nutritional Stats Quinoa with Grilled Zucchini, Garbanzo Beans and Cumin | |
| Serving Size 236 g | |
| Amount Per Serving | |
| Calories 296 | Calories from Fat 44 |
| % Daily Value | |
| Total Fat 4.9g | 8% |
| Saturated Fat 0.5g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Total Carbohydrates 50.9g | 17% |
| Dietary Fiber 12.2g | 49% |
| Sugars 7.7g | |
| Protein 14.8g | |
| Vitamin A 12% Vitamin C 39% Iron 31% Calcium 10% |
- 15-ounce can garbanzo beans (chickpeas), drained
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, peeled
- 2 teaspoons cumin seeds
- 1 teaspoon turmeric, divided
- 1 teaspoon paprika
- 2 cups water
- 1 cup quinoa (about 6 ounces), rinsed well, drained
- 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
Combine garbanzo beans, garlic and lemon juice in large bowl. Let marinate at least 15 minutes and up to 2 hours.
Heat PAM spray in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir 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 (medium high heat). Place zucchini on rimmed baking sheet. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.
Place zucchini on grill; sprinkle generously 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 pepper.