Quinoa with Chickpeas and Zucchini

I made a quick and easy dinner last night, based on a recipe from Easy Eats. For as much as I don’t like the flavor of garbanzo bean flour, I sure do love the flavor of chickpeas. And yes, I interchangeably use both “garbanzo bean” and “chickpea”! In this dish, the slight saltiness of the chickpeas and quinoa combine so well with the sweetness of the golden raisins. The texture of the zucchini is a great complement. My family loved this so much, there are (unfortunately) no leftovers for lunch today.

Quinoa with Chickpeas and Zucchini
Serves 4

1 cup white quinoa, uncooked
1 Tbsp. Better Than Bouillon Vegetable Base
2 medium zucchini, thinly sliced
1 can chickpeas, drained and rinsed
3 green onions, white and light green parts diced
1/2 cup golden raisins
2 Tbsp. balsamic vinegar
Salt
Pepper
Olive oil

Prepare the quinoa by rinsing it well and then cooking it in a saucepan with a splash of olive oil for about 3 minutes. Add 2 cups of water and the Better Than Bouillon. Bring to a boil, then cover and turn heat to low. Cook for 15 minutes. Remove lid, fluff with a fork, and allow to stand for about 5 minutes. In a skillet, heat a splash or two of olive oil. Add zucchini, stirring to coat all the zucchini with oil. Cook about 10 minutes over medium heat until zucchini softens. Add chickpeas and cook until chickpeas begin to lightly brown. Add green onion and prepared quinoa. Carefully stir together, and then add raisins, balsamic vinegar, salt, and pepper. Heat through and serve.

If you are new to cooking with quinoa and want a good overview, check out “How to Cook Quinoa”, a great article from The Kitchn. I’m also linking this up to Gluten Free Homemaker‘s “Gluten Free Wednesdays” recipe collection. Click through to her blog to find lots more delicious, gluten free recipes!