Ingredients

1 15-ounce can garbanzo beans (chickpeas), drained

3 tablespoons fresh lemon juice

5 tablespoons extra-virgin olive oil, divided

2 garlic cloves, peeled

2 teaspoons cumin seeds

1 teaspoon turmeric, divided

1 teaspoon smoked paprika,* divided

2 cups water

1 cup quinoa (about 6 ounces),** rinsed well, drained

1 teaspoon coarse kosher salt

1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise

1 1/2 teaspoons ground cumin

4 green onions, thinly sliced

1/4 cup chopped fresh Italian parsley

Description

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