This simple stew, boldly flavored with exotic spices and packed with vegetables, is endlessly adaptable. You can try it any time of year with seasonal vegetables, adjusting the liquid and cooking time accordingly.
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
How to Make It
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; sauté 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.
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Tasty and healthy, but nothing about it wowed me. I think my husband would have given it 4 stars -- he liked it a little better than me. The quinoaw is a smart substitute for couscous and worked really well in this dish. My favorite part was the creaminess of the chickpeas contrasted against the rest of the dish. Served with smoked BBQd brisket.