You may also like
Categories:
water quinoa kosher salt extra-virgin olive oil onion ground cumin ground coriander ground cinnamon turmeric garlic Sun Gold unsalted chickpeas zucchini freshly ground black pepper
Viewed: 50 - Published at: a year agoIngredients
- 1 cup water
- 3/4 cup uncooked quinoa, rinsed and drained
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 4 garlic cloves, chopped
- 3 cups Sun Gold or cherry tomatoes, halved
- 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 1 medium zucchini, halved lengthwise and thinly sliced
- 1/4 teaspoon freshly ground black pepper
Method
- Bring 1 cup water, quinoa, and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed.
- Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion to pan; saute 4 minutes. Add cumin, coriander, cinnamon, turmeric, and garlic; cook 1 minute, stirring constantly. Add tomatoes; cook 2 minutes or until tomatoes begin to release their liquid. Add chickpeas and zucchini. Cover, reduce heat to medium, and cook 5 minutes. Stir in remaining 1/4 teaspoon salt and pepper. Serve zucchini mixture with quinoa.
