Best 2 Quinoa With Grilled Zucchini Garbanzo Beans And Cumin Recipes

**Explore a Delightful Fusion of Quinoa, Grilled Zucchini, Garbanzo Beans, and Cumin**

Embark on a culinary journey with a tantalizing dish that combines the wholesome goodness of quinoa, the smoky flavors of grilled zucchini, the nutty texture of garbanzo beans, and the aromatic warmth of cumin. This delectable recipe offers a perfect balance of flavors and textures, making it a delightful option for vegetarians, vegans, and anyone seeking a healthy and satisfying meal. The article presents three variations to cater to diverse dietary preferences: a classic version, a vegan adaptation, and a gluten-free alternative. Each recipe provides step-by-step instructions, insightful tips, and captivating food photography to guide you through the cooking process. Prepare to savor a nutritious and flavorful dish that nourishes your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA WITH GRILLED ZUCCHINI, GARBANZO BEANS, AND CUMIN

QUINOA WITH GRILLED ZUCCHINI, GARBANZO BEANS, AND CUMIN image

Yield 8 servings

Number Of Ingredients 14

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 (about 5), trimmed, quartered lengthwise
1 1/2 teaspoons ground cumin
4 green onions, thinly sliced
1/4 cup chopped fresh Italian parsley

Steps:

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 (mediumhigh 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 garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. * 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

GARBANZO BEAN AND QUINOA SALAD

Garbanzo Bean and Quinoa Salad image

This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.

Provided by Magpie

Categories Salad Grains Quinoa Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup quinoa
2 cups water
1 (15 ounce) can garbanzo beans, drained
½ cup dried cranberries
½ cup golden raisins
⅓ cup sliced almonds
¼ cup mint leaves, chopped
¾ teaspoon ground coriander
¼ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
salt and pepper to taste

Steps:

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.
Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

Nutrition Facts : Calories 212 calories, Carbohydrate 36.6 g, Fat 5.4 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.5 g, Sodium 112.3 mg, Sugar 11.1 g

Tips:

Cook the quinoa perfectly: Follow the package instructions for the best results. Generally, quinoa should be cooked in a 1:2 ratio of quinoa to water, and cooked for 15-20 minutes, or until the grains are tender and the germ has separated.
Choose the right vegetables: Zucchini, carrots, and bell peppers are all great choices for this recipe. You can also use other vegetables that you have on hand, such as broccoli, cauliflower, or snap peas.
Grill or roast the vegetables for the best flavor: Grilling or roasting the vegetables will caramelize them and give them a slightly smoky flavor. If you don't have a grill or a roasting pan, you can also sauté the vegetables in a large skillet over medium-high heat.
Use a flavorful dressing: The dressing for this recipe is made with olive oil, lemon juice, cumin, and salt and pepper. You can also add other herbs and spices to taste, such as oregano, thyme, or paprika.
Serve the quinoa salad warm or cold: This salad is delicious served warm or cold. It makes a great side dish or main course, and it's also great for packing in lunches.

Conclusion:

This quinoa salad with grilled zucchini, garbanzo beans, and cumin is a healthy and flavorful dish that is perfect for summer. It's easy to make and can be served warm or cold. With its combination of protein, fiber, and vegetables, this salad is a great way to get a healthy meal on the table.