Quinoa with Grilled Zucchini, Chickpeas, and Cumin
Serves 6-8

I cut this out of a magazine but I don’t recognize the font.  Since I get Bon Appetit, Gourmet, and Food and Wine, I can assure it’s from one of those.  Quinoa generally needs to be rinsed before using so it is not bitter.  If you buy Bob’s Red Mill brand, it does not need to rinsed.

1 15-oz can chickpeas, drained
3 tbsp. fresh lemon juice
5 tbsp. olive oil, divided
2 garlic cloves, peeled
2 tsp. cumin seeds
1 tsp. tumeric, divided
1 tsp. smoked paprika, divided
2 cups water
1 cup quinoa, rinsed well (if necessary), drained
1 tsp. kosher salt
1 1/2 pounds zucchini, trimmed, quartered lengthwise
1 1/2 tsp. ground cumin
4 green onions, thinly sliced
1/4 cup chopped fresh Italian parsley

Combine chickpeas and lemon juice in a large bowl.  Add 3 tbsp. oil; pressin 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. tumeric, and 1/2 tsp paprika; stir until fragrant, about 1 minute.  Add 2 cups water, quinoa, and coarse salt; bring to simmer, sirring occasionally.  Reduce heat to medium-low.  Cover and simmer until all water is absorbed, about 20 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. tumeric, 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, 10-12 minutes.  Transfer to work surface.  Cut crosswise into 1/2-inch pieces.  Add zucchini, green onions, and parsley, then chickpea mixture to quinoa.  Toss to blend.  Season to taste with salt and pepper.  (Can be made up to 1 day ahead.  Cover and refrigerate.  Bring to room temperature before serving.)