Name: Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin
Yield: 8 Servings
Ingredients: 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

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