Photo: Brian Woodcock; Styling: Lindsey Lower
Serves 4 (serving size: 1/2 cup quinoa and 1 cup zucchini mixture)

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.

How to Make It

Step 1

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.

Step 2

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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Ratings & Reviews

JaninBaltimore's Review

January 29, 2015
this was just OK - will not make again though

klem01's Review

July 26, 2014

LDombeck's Review

July 15, 2014
This recipe has good spice. It seemed like a nice fall meal. It was good, and I was glad I made it, but I don't need to make again.

JillnVince's Review

July 04, 2014
Agreed that this recipe didn't wow me. It was a tad bland to me. I like spicy curry dishes so I added fresh cilantro, lime, hot sauce, and a dollop of yogurt.

knitmom410's Review

June 26, 2014

brighteyes8's Review

June 25, 2014
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.

Kmorinbzmom's Review

June 15, 2014
I made this last night and everyone loved, vegetarians and non-vegetarians, alike! It's a keeper!