The real name of this recipe, that I stumbled upon when googling "zucchini quinoa," is "Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin."
To sum up how I feel about this recipe, let me quote my txt to Jon: "It's not often you'll hear me describe something with quinoa as crazy-awesome delicious... But omfg this is crazy-awesome delicious! I've had to go upstairs so I'll stop "tasting" it lol."
What is Quinoa? (Pronounced "KEEN-wa") It's a grain. It sort of has the same texture as cous-cous when cooked. The grains are very small, and it doesn't stick together quite as much as rice sometimes can. In order to get what is termed a "complete protein" like you usually get from eating meat, grains and legumes (beans) must be eaten together. Quinoa is the one grain which is a complete protein in and of itself. It's gluten-free, high in iron, easy to digest, and extremely versatile (you can even cook it like a breakfast cereal, add some cream and fruit and a little sugar or honey). Where can you buy it? Just about any grocery store, look for it near the specialty flours and dried bean soup mixes (our local store carries the "Bob's Red Mill" brand, which not only sells many different flours and grains and dried bean mixes, but also... quinoa!)
This recipe calls for rinsing the quinoa. This is only necessary if your package does not say it has been rinsed. Bob's Red Mill brand quinoa specifically states it has been rinsed and dried, so rinsing it again is unnecessary!
Don't skip the grilling part if you can help it. If you can't grill, a nice alternative would be to use your oven's broiler and a sheet pan covered in foil... just turn them as they start to char a little.
I let my garbanzos marinate for about 45 minutes while I made the rest of the dish, and let the whole thing sit out on the counter for about an hour while I waited for Jon to get home from work. It just got better and better!
Smoked Paprika is available in the spice aisle of most grocery stores. If not, try a store like Whole Foods or a local natural grocery.
Give this recipe a try... I'm hooked!
(Borrowed from bonappetit.com)
Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin
8 servings
Recipe by Jeanne Thiel Kelley and Martin Kelley
Ingredients
* 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 cumin seeds
* 1 teaspoon turmeric, divided
* 1 teaspoon smoked paprika,* divided
* 2 cups water
* 1 cup quinoa (about 6 ounces),** rinsed well, drained
* 1 teaspoon coarse kosher salt
* 1 1/2 pounds medium zucchini (I used a mixture of zucchini and small yellow squash), trimmed, quartered lengthwise
* 1 1/2 teaspoons ground cumin
* 4 green onions, thinly sliced
* 1/4 cup chopped fresh Italian parsley
*
*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.
Preparation
*
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 (medium high heat). Place zucchini (and yellow squash, if using) 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. Can be made 2 hours ahead. Let stand at room temperature.
Read More http://www.bonappetit.com/recipes/2008/08/quinoa_with_grilled_zucchini_garbanzo_beans_and_cumin#ixzz1ADGiwHdZ
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