Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzo Beans
- Number of Servings: 6
Ingredients
2 zucchinis, washed, trimmed, and sliced lengthwise1 can garbanzo beans (a.k.a. chickpeas) drainedjuice from ½ lemon4 cloves garlic, pressed3 scallions, chopped1/3 cup parsley, chopped1 cup red quinoa (I used a mix of red and white)2 cups water5 tbsp. olive oil, divided4 tsp. cumin, divided1 tsp. turmeric, divided1 tsp. paprika, divided1 tsp. coarse salt
Heat oven to 375F with rack in the upper third of the oven.
Combine garbanzo beans with lemon juice and garlic, and marinate for at least 15 minutes and up to two hours.
Place sliced zucchini in a roasting pan. Drizzle with olive oil, additional cumin, and remaining turmeric, paprika, salt, and pepper. Toss to coat evenly on both sides. Bake, turning every 5 minutes, until both sides are nicely browned and edges pucker slightly. Remove from oven, and set aside to cool. Once cool, chop zucchini into 1” pieces.
In a hot skillet, toast cumin and half of the turmeric and paprika til fragrant. Add water and quinoa and simmer, stirring occasionally, until liquid is absorbed, 14-17 minutes.
Add zucchini, parsley, scallions, and garbanzo bean mixture (including lemon juice) to quinoa. Season with salt and pepper to taste, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user MBFULLERTON.
Combine garbanzo beans with lemon juice and garlic, and marinate for at least 15 minutes and up to two hours.
Place sliced zucchini in a roasting pan. Drizzle with olive oil, additional cumin, and remaining turmeric, paprika, salt, and pepper. Toss to coat evenly on both sides. Bake, turning every 5 minutes, until both sides are nicely browned and edges pucker slightly. Remove from oven, and set aside to cool. Once cool, chop zucchini into 1” pieces.
In a hot skillet, toast cumin and half of the turmeric and paprika til fragrant. Add water and quinoa and simmer, stirring occasionally, until liquid is absorbed, 14-17 minutes.
Add zucchini, parsley, scallions, and garbanzo bean mixture (including lemon juice) to quinoa. Season with salt and pepper to taste, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user MBFULLERTON.
Nutritional Info Amount Per Serving
- Calories: 270.9
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 508.3 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 5.2 g
- Protein: 6.8 g
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