Quinoa takes on an exciting flavor in this incredible salad of roasted zucchini, chick peas, cumin, smoked paprika and turmeric. The best part is that the dish can be made in advance which allows the bold flavors to meld together beautifully and makes it a great lunch (or picnic) option!
I brought the cumin and smoked paprika scented dish for lunch during the work week, and it was certainly the envy of several coworkers who get lunch to-go from eateries around the office. I love the bold smokey paprika, earthy cumin and brightness of the turmeric, and the lemon-garlic chick peas add a lovely textural contrast. The result is a healthy, tasty vegetarian dish!
I had quite an assortment of zucchini, patty pan squash and yellow squash in my CSA box so I ended up roasting them all together. Zucchini and summer squash are seasoned with turmeric, cumin and smoked paprika and roasted until tender. Chick peas are marinated with lemon juice and garlic.
Quinoa is cooked with fragrant cumin seeds, turmeric and smoked paprika. Everything is tossed together with scallions and parsley (which you can easily omit). I felt that the flavors tasted best at room temperature.
Cumin and Smoked Paprika Quinoa with Roasted Summer Squash and Chick Peas (Adapted Bon Appétit)
1 15-oz can garbanzo beans (chickpeas), rinsed and 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, rinsed well in cold water, drained
1 tsp coarse kosher salt
1 1/2 lb medium zucchini and summer squash (about 5), trimmed, quartered lengthwise and sliced into 1/2 inch pieces
1 1/2 tsp ground cumin
4 green onions, thinly sliced
1/4 cup chopped fresh Italian parsley
Preheat oven to 425. 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, 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. Sprinkle generously with salt and pepper.
Roast until tender and browned on all sides, 15 to 20 minutes. 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.