Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

Talk about an explosion of flavor in your mouth. This was amazing. The grilled zucchini was so good, I had to control myself not to eat it all before adding it to the quinoa. Be careful with the turmeric-it stains things yellow. Also, I didn't have cumin seeds, so I used 1/2 tsp ground cumin. You can do it 2 hours ahead, so you can focus on the rest of your meal.

Bon Appetit, August 2008

8 Servings

1 15-oz can garbanzo beans (chickpeas) drained

3 tbsp fresh lemon juice

5 tbsp extra-virgin olive oil, divided

2 garlic cloves, peeled

2 tsp cumin seeds

1 tsp turmeric, divided

1 tsp smoked paprika, divided

2 cups water

1 cup quinoa (about 6 oz) rinsed well, drained

1 tsp coarse kosher salt

1 1/2 lbs medium zucchini (about 5) trimmed, quartered lengthwise

1 1/2 tsp ground cumin

4 green onions, thinly sliced

1/4 cup chopped fresh Italian parsley

Combine garbanzo beans and lemon juice in large bowl. Add 3 tbsp oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tbsp oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 tsp turmeric, and 1/2 tsp 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 tbsp oil. Sprinkle with ground cumin, 1/2 tsp turmeric, and 1/2 tsp 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.