Quinoa Salad, Grilled Kale & Yellow Squash

5 tbs olive oil
2 tsp cumin seeds
1 tsp tumeric
1 tsp paprika
1 cup quinoa
3 zucchini, trimmed and cut in half lengthwise
3 yellow squash, trimmed and cut in half lengthwise
1 bunch kale, washed and stem removed
1 bunch green onions
1 tbs ground cumin
15 oz can garbanzo beans, drained and rinsed
Juice of 1 lemon
½ bunch fresh parsley, coarsely chopped
Salt & Pepper to taste

In a saucepan, heat 1 tablespoon olive oil and add cumin seeds, ½ teaspoon tumeric and ½ teaspoon paprika. Cook for 1 minutes until fragrant and then add quinoa and 2 cups water. Bring to a boil, reduce and simmer until done, 16-20 minutes. Drain and set aside.

Heat outdoor bbq or indoor grill pan to medium high heat. On a sheet pan, toss zucchini, yellow squash, kale and green onions with 3 tablespoons olive oil, ground cumin,1/2 teaspoon tumeric, ½ teaspoon paprika and salt and pepper. Grill vegetables until tender and cooked through and kale becomes wilted and slightly blackened on edges. Let cool. Cut zucchini and squash into bite size chunks. Roughly chop grilled kale and green onions.

In a large bowl, toss quinoa with grilled vegetables, garbanzo beans, lemon juice, chopped parsley, 1 tablespoon olive oil and salt and pepper to taste. Can be served warm or at room temperature. Enjoy!

Carrie is a Los Angeles based food stylist, recipe writer and recipe tester who’s work has recently been published in Bon Appetit, Healing Lifestyles & Spas and Vegetarian Times. www.carrieannpurcell.com