Vegetarian Recipe Box Part III: Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzos

My favorite part of making a vegetarian dinner with Heather and Morgan (aside from eating it) was when Heather showed up with beef stock to braise some gorgeous baby purple artichokes. Oops! Luckily, none of us are actually vegetarians, but stay tuned for that recipe.

In solidarity, I then opted to use up some leftover chicken stock to de-vegetarianize this quinoa, too. But it would be excellent without it (as the original recipe from Epicurious.com calls for) so that’s how I’ve posted the recipe.

I had my brother over for lunch the next day, and tossed this with a raft of spinach, adding some more lemon juice, olive oil, salt, and stone-ground mustard, and a couple handfuls of edamame, as a salad. It was even better!

It would also taste great topped with crumbled feta or shaved asiago cheese.

Enjoy!

Anna

Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzos

  • 2 zucchinis, washed, trimmed, and sliced lengthwise
  • 1 can garbanzo beans (a.k.a. chickpeas) drained
  • juice from ½ 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

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.

About these ads

Leave a comment

Filed under Anna Bulbrook, Gluten-free, Main Course, Salad, Side, Vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s