Best 3 Quinoa With Grilled Zucchini Garbanzo Beans And Cumin Recipes
In this article, we will explore the world of flavorful and nutritious "Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin". We'll guide you through the steps of creating a delicious and healthy vegetarian dish that is packed with protein, fiber, and antioxidants. From selecting the finest ingredients to mastering the perfect cooking techniques, this article will provide you with all the necessary knowledge to craft a meal that will tantalize your taste buds and leave you feeling satisfied and nourished. Let's embark on a culinary journey as we delve into the art of cooking quinoa with grilled zucchini, garbanzo beans, and cumin.
Let's cook with our recipes!
QUINOA WITH GRILLED ZUCCHINI, GARBANZO BEANS, AND CUMIN
Provided by Jean Thiel Kelley
Categories Side Marinate Picnic Vegetarian Low Cal High Fiber Dinner Quinoa Spice Chickpea Zucchini Fall Summer Grill/Barbecue Low Cholesterol Vegan Bon Appétit
Number Of Ingredients 14
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 (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 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.
QUINOA WITH CHICKPEAS AND TOMATOES
This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!
Provided by sarahhouston
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 g
GARBANZO BEAN AND QUINOA SALAD
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
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:
- Choose the right quinoa: There are many different types of quinoa available, each with its own unique flavor and texture. For this recipe, we recommend using a white or tricolor quinoa, as they have a mild flavor that will allow the other ingredients to shine through.
- Rinse the quinoa thoroughly before cooking: This will help to remove any saponins, which are naturally occurring compounds that can give quinoa a bitter taste.
- Use a flavorful broth: The broth you use to cook the quinoa will add a lot of flavor to the dish. We recommend using a vegetable broth that is seasoned with herbs and spices.
- Don't overcook the quinoa: Quinoa should be cooked until it is tender but still has a slight bite to it. Overcooked quinoa will be mushy and bland.
- Roast the zucchini and garbanzo beans until they are slightly charred: This will give them a smoky flavor that will complement the quinoa and cumin.
- Season the dish to taste: Once the quinoa, zucchini, and garbanzo beans are cooked, season the dish with salt, pepper, and cumin to taste.
Conclusion:
This quinoa with grilled zucchini, garbanzo beans, and cumin is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The quinoa is cooked in a flavorful broth and then tossed with roasted zucchini, garbanzo beans, and cumin. The dish is simple to make and can be easily customized to your own taste preferences.
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