Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzo Beans
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzo Beans calories by ingredient
Number of Servings: 6
Ingredients
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2 zucchinis, washed, trimmed, and sliced lengthwise
1 can garbanzo beans (a.k.a. chickpeas) drained
juice from ½ lemon
4 cloves garlic, pressed
3 scallions, chopped
1/3 cup parsley, chopped
1 cup red quinoa (I used a mix of red and white)
2 cups water
5 tbsp. olive oil, divided
4 tsp. cumin, divided
1 tsp. turmeric, divided
1 tsp. paprika, divided
1 tsp. coarse salt
Directions
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.