Sense of Home Kitchen
Quinoa with Grilled Vegetables and Garbanzo Beans
~From the Sense of Home Kitchen, adapted considerably from Bon Appetit, August 2008~
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 ground cumin, divided
1 teaspoon turmeric, divided
1 teaspoon smoked Spanish paprika, divided
2 cups water
1 cup quinoa (about 6 ounces), rinsed well, drained
1 teaspoon sea salt
1 1/2 pounds small to medium zucchini, trimmed, quartered lengthwise
1 large poblano pepper, trimmed, seeded and quartered lengthwise
3 green onions, thinly sliced
2 very small onions
1/4 cup chopped fresh Italian parsley
10 cherry tomatoes, sliced in half
Combine garbanzo beans and lemon juice in a 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 1 teaspoon ground cumin, 1/2 teaspoon turmeric and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and sea salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed about 16 minutes.
Meanwhile, prepare grill, warming to medium-high heat. Place zucchini, poblano pepper, small onions, and cherry tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with 1 teaspoon ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.
Place zucchini and other coated vegetables on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides. Transfer to work surface. Cut zucchini crosswise into 1/2-inch pieces, dice pepper and onion and add to garbanzo bean mixture. Add green onions, parsley, grilled tomatoes and quinoa. Toss to blend. Season with salt and pepper, if needed. Serve immediately or refrigerate and serve cold.
