Vegetarian

Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzo Beans takes several minutes to prepare.

Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzo Beans takes several minutes to cook.

Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzo Beans makes 6 servings.

The ingredients for Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzo Beans are:

2 zucchinis, washed, trimmed, and sliced lengthwise
1 can garbanzo beans (a.k.a. chickpeas) drained
juice from ? lemon
4 cloves garlic, pressed
3 scallions, chopped
1/3 cup parsley, chopped
1 cup red quinoa (I used a mix of red and white)
2 cups water
5 tbsp. olive oil, divided
4 tsp. cumin, divided
1 tsp. turmeric, divided
1 tsp. paprika, divided
1 tsp. coarse salt

Here is how you make Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzo Beans:

Heat oven to 375F with rack in the upper third of the oven.Combine garbanzo beans with lemon juice and garlic, and marinate for at least 15 minutes and up to two hours.Place sliced zucchini in a roasting pan. Drizzle with olive oil, additional cumin, and remaining turmeric, paprika, salt, and pepper. Toss to coat evenly on both sides. Bake, turning every 5 minutes, until both sides are nicely browned and edges pucker slightly. Remove from oven, and set aside to cool. Once cool, chop zucchini into 1? pieces.In a hot skillet, toast cumin and half of the turmeric and paprika til fragrant. Add water and quinoa and simmer, stirring occasionally, until liquid is absorbed, 14-17 minutes.Add zucchini, parsley, scallions, and garbanzo bean mixture (including lemon juice) to quinoa. Season with salt and pepper to taste, and serve.Number of Servings: 6Recipe submitted by SparkPeople user MBFULLERTON.

The nutritional information for Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzo Beans is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 270.9

• Total Fat: 13.5 g
• Cholesterol: 0.0 mg
• Sodium: 508.3 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 5.2 g
• Protein: 6.8 g