Quinoa With Grilled Zucchini, Garbanzo Beans, And Cumin

• 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

1. 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.
2. 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.
3. 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.
4. 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:
5. *
6. **

garbanzo beans, lemon juice, extravirgin olive oil, garlic, cumin seeds, turmeric, paprika, water, quinoa, coarse kosher salt, zucchini, ground cumin, green onions, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/quinoa-with-grilled-zucchini-garbanzo-beans-and-cumin-242997 (may not work)