|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%|
|Total Carbohydrates 50.9g||17%|
|Dietary Fiber 12.2g||49%|
|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.