June 14, 2011

Quinoa with Grilled Zucchini, Chickpeas and Cumin

At first I didn’t think I was going to tell you about this recipe at all. I ate it one evening, on the couch, served alongside a veggie burger, and the whole experience was desperately underwhelming. But then the pot of leftovers sat in the fridge for a day or two, and when I finally rose from bed on Saturday where I busy with a summer read until late in the afternoon, I spooned myself a bowl. It surprised me: the cumin, smoked paprika, and lemon had somehow become both pronounced and mellow, mingling with each other like people at a high school reunion after their second round. As life gets increasingly busy in the summer, it’s nice to have recipes like this on stand-by: the ones that make a lot, and can be popped in the fridge and eaten, bowl by bowl, on warm nights. It’s nice not having to lift a finger.

Quinoa with Grilled Zucchini, Chickpeas and Cumin
from Bon Appetit
Serves 4-6

1 15-ounce can 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 quinoa (about 6 ounces)
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

Combine chickpeas 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 chickpea mixture to quinoa. Toss to blend. Season with salt and pepper.

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Comments

  • Julie: I love grain salads like this! They do tend to get better after a day or two in the fridge. So perfect for work lunches!2 years ago

  • BethP: I’m so into quinoa salads lately. This looks like a pretty genius variation.2 years ago

  • Cadi: Yummy! I’m always looking for ways to get more quinoa into my life. This would even be great as a poolside picnic, scooped into lettuce cups or using belgian endive as a ‘chip’ for scooping (my new favorite skinny girl party trick). Thanks for this!2 years ago

  • sweetsugarbean: Quinoa makes my life! I ADORE salads like this in the summer.2 years ago

  • Sarah Katie: You know what, I’ve noticed over and over again with quinoa, that it is better after it has sat a day or two, even if you presoak.2 years ago

  • Sara Rose: Super glad to read this. We’re on the quinoa band wagon too and I’m always looking for new recipes.2 years ago

  • Kristine: I love quinoa! Recently I realized that I find zucchini underwhelming. I am now willing to give it another chance. Thank you!2 years ago

  • Corey @ Family Fresh Meals: Quinoa is a new favorite at my house. My girls INHALE it! I think this dish would be a perfect addition to our Thanksgiving Table. I would be honored if you would come share this recipe at my Recipe of the Week #3 Thanksgiving Favorites post. I think the readers would LOVE this one. Feel free to also add any other favorites you have. As always, there will be a small gift card giveaway to the winner :)

    http://familyfreshmeals.blogspot.com/2011/11/recipe-of-week-3-favorite-thanksgiving.html2 years ago

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That is happiness; to be dissolved into something completely great.
- Willa Cather