Quinoa with Grilled Zucchini and Chickpeas: A Wholesome Delight

Embark on a culinary journey with this delectable Quinoa with Grilled Zucchini and Chickpeas recipe, which harmoniously blends protein-packed chickpeas, nutritious quinoa, and the fresh vibrancy of grilled zucchini. This dish not only appeals to your taste buds but also caters to those mindful of their dietary choices, making it a splendid option for dinner or a wholesome lunch. Let’s delve into this delightful recipe that promises both flavor and nourishment.

Ingredients

The beauty of this recipe lies in its simple yet nourishing ingredients. Below is a detailed list of what you will need:

Nutritional Information

Here’s a brief overview of the nutritional content of a serving (1/3 of the recipe), which provides a wholesome balance of macronutrients:

Preparation Time

Servings

This recipe yields 3 servings, making it perfect for sharing or for meal prep throughout the week.

Cuisine and Diet

• Cuisine: Continental
• Diet: Diabetic Friendly

Instructions

Step 1: Prepare the Chickpeas

To start your culinary adventure, soak the Kabuli chickpeas overnight in a generous amount of water. This not only softens them but also enhances their digestibility. The next day, preheat your oven to 180°C (356°F). After draining the water from the soaked chickpeas, lay them out on a kitchen towel, gently patting them dry to ensure they roast well. Spread the dried chickpeas in a single layer on a baking tray, drizzle with 1 teaspoon of olive oil, and sprinkle with a pinch of salt. Roast them in the preheated oven for about 20 to 30 minutes, until they turn a golden color and become crisp. Once roasted, allow them to cool completely; you can store any leftovers in an airtight container for up to 3 days.

Step 2: Cook the Quinoa

In a medium saucepan, combine the quinoa, 2 cups of water, 1 teaspoon of salt, and a splash of olive oil. Bring the mixture to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer until all the water has been absorbed, which should take around 15 minutes. Once cooked, remove the pan from heat and let the quinoa rest, covered, for an additional 10 to 15 minutes. After resting, fluff the quinoa gently with a fork to separate the grains.

Step 3: Sauté the Vegetables

In a wide, heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the finely chopped spring onions, green chilies, and crushed garlic to the skillet, stirring for about 2 minutes until they become fragrant and the zucchini has slightly softened. Add the diced zucchini and continue to stir-fry until it is lightly roasted and tender.

Step 4: Combine the Ingredients

Once the zucchini has reached the desired tenderness, incorporate the chopped tomatoes and sauté until they are softened. Gently fold in the chopped dill leaves, the previously prepared cooked quinoa, and the roasted chickpeas. Toss all the ingredients together gently until everything is well mixed. Sprinkle in dried oregano (or fresh, if you have it on hand) and adjust the seasoning with salt to your taste.

Step 5: Serve

Turn off the heat and prepare to serve this wholesome dish. For a burst of freshness, squeeze 1 teaspoon of lime juice over the top just before serving. Garnish with additional chopped spring onions if desired. This dish pairs beautifully with Olive & Tofu in Harissa Curry for a complete meal that will satisfy both your hunger and your taste buds.

Enjoy Your Meal

Your Quinoa with Grilled Zucchini and Chickpeas is now ready to be enjoyed! This dish is a wonderful blend of textures and flavors, with the nutty quinoa, the crisp chickpeas, and the fresh veggies coming together beautifully. It’s not only nourishing but also a colorful addition to your dinner table, making it perfect for gatherings or simply a cozy family meal at home. Bon appétit!