Rating: 3.5 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 1

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.

Carolyn Malcoun
Recipe by Cooking Light July 2014

Gallery

Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup quinoa and 1 cup zucchini mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

278 calories; fat 6.5g; saturated fat 0.8g; mono fat 3g; poly fat 1.6g; protein 11g; carbohydrates 46g; fiber 8g; cholesterol 0mg; iron 3mg; sodium 271mg; calcium 90mg.
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