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Healthy Recipes from St. Anthony Hospital

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Cumin Quinoa Pilaf with Roasted Zucchini and Garbanzos - Chef Justin Fields

Prep Time: 30 minutes
Cook Time: 20
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy & Healthy

2 zucchinis, washed, trimmed, and diced small
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 quinoa
2 cups water
5 tbsp. olive oil, divided
4 tsp. cumin, divided
1 tsp. curry powder , 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 diced zucchini in a roasting pan. Drizzle with olive oil, additional cumin, and remaining curry, 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.

In a hot skillet, toast cumin and half of the curry 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. A perfect dish to serve with seared or grilled fish.

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