Quinoa with roasted vegetables and Moroccan spices

Quinoa with roasted vegetables and Moroccan spices
Originally uploaded by Saltygal.

1 15-ounce can garbanzo beans (chickpeas), drained
3 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, peeled
2 teaspoons cumin seeds
2 teaspoon turmeric, divided
1.5 teaspoon smoked paprika,* divided
2 cups water
1 cup quinoa (about 6 ounces) rinsed well, drained
1 teaspoon coarse kosher salt
3 medium zucchini quartered lengthwise
1 medium Spanish onion cut pole to pole into eights
1 red , yellow or orange bell pepper cut into large dice
2 teaspoons ground cumin
4 green onions, thinly sliced
1/4 cup chopped cilantro

1.Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at room temp1 hour to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1 teaspoon turmeric, and 1 teaspoon paprika; stir until fragrant, about 1 minute. Add quinoa, and stir for another minute or two to toast slightly . Add water and salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini, onion and bell pepper in large bowl and add 1T oil , ground cumin, 1 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place Vegetables on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut zucchini crosswise into 1/2-inch pieces. Put quinoa ,zucchini, onions ,bell pepper, green onions, and cilantro in a large bowl and mix gently , then add marinated garbanzo mixture Toss to blend. Season with additional lemon juice and salt and pepper serve hot or at room temperature