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% |
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.
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