Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin – Recipe

— Reflexology Near Me at Healing Place Boston-Medfield Massachusetts providing Reflexology, Reiki, Chakra Balancing, Energy Medicine, Healers Program, Ionic Detox Foot Bath, Self-Care workshops, Wellness Products and Self-Healing and Stress Reduction Classes available online.

Our friend Sharon loves this recipe and wanted to share it with us. Thank you Sharon.

Prep Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4

Recipe can be doubled or tripled

Ingredients

1 15-ounce can garbanzo beans (chickpeas), drained
3 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, peeled
2 teaspoons cumin seeds
1 teaspoon turmeric, divided
1 teaspoon smoked paprika,* divided
2 cups water
1 cup uncooked quinoa (about 6 ounces),** rinsed well, drained
1 teaspoon coarse kosher salt
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

Directions

Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, 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. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and 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 salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

**Quinoa is not a grain but a seed; available at most foods stores.

Per serving: 219 calories, 11g fat (1g saturated), 0mg cholesterol, 260mg sodium, 27g carbohydrates, 5g fiber, 6g protein

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For the Healing Place Medfield’s free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healing” click here.