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.