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%
  1. 15-ounce can garbanzo beans (chickpeas), drained
  2. 3 tablespoons fresh lemon juice
  3. 2 garlic cloves, peeled
  4. 2 teaspoons cumin seeds
  5. 1 teaspoon turmeric, divided
  6. 1 teaspoon paprika
  7. 2 cups water
  8. 1 cup quinoa (about 6 ounces), rinsed well, drained
  9. 1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
  10. 1 1/2 teaspoons ground cumin
  11. 4 green onions, thinly sliced
  12. 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.

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