QUINOA WITH GRILLED ZUCCHINI, GARBANZO BEANS, AND CUMIN
Yield 8 servings
Number Of Ingredients 14
Steps:
- 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 (mediumhigh 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. ** A grain with a flavor and texture similar to couscous; available at natural foods stores
PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS
This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch!
Provided by blancdeblanc
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
- Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
- Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
- Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 67.1 g, Fat 11.8 g, Fiber 9.7 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 842.2 mg, Sugar 15.7 g
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