Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

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 parsleyprint a shopping list for this recipe Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

*Sometimes labeled Pimenton Dulce or Pimenton de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

**A grain with a flavor and texture similar to couscous; available at natural foods stores.

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