To begin making the Quinoa With Grilled Zucchini & Chickpea Recipe, first soak chickpeas overnight.

Preheat the oven to 180 degree centigrade. Drain water from chickpeas and leave it on a kitchen towel and pat it dry. Place the dry chickpeas on a baking tray in single layer. Drizzle 1 teaspoon of oil over the chickpeas, sprinkle some salt and roast it in the oven for about 20 to 30 minutes until the chickpeas begin to change color and turn crisp.

Once the chickpeas turn crisp, remove from oven and cool it completely. You can store this in airtight container or zip lock bag for about 3 days.

Place the quinoa in a saucepan, add 2 cups of water, salt and a teaspoon of olive oil. Bring it to a brisk boil. Once it comes to a brisk boil, turn the heat to low, cover the pan and cook until water is completely absorbed.

Once all the water is absorbed, turn off the heat. Let the quinoa rest in the pan for about 10 to 15 minutes. Then open the pan and fluff up the grains using a fork.

In a wide heavy bottomed pan add a tablespoon of olive oil. Add chopped spring onions, green chilies, finely chopped garlic cloves and zucchini. Stir fry on medium high heat until the zucchini is lightly roast (about 2 minutes)

Once the zucchini is roasted, add chopped tomatoes and sauté till tomatoes become soft.

Stir in dill leaves, the cooked quinoa and roasted chickpeas and toss gently until everything is mixed. Finally sprinkle some dried or fresh oregano and toss again. Check the salt and spices and adjust to suit your taste.

Turn off the heat and serve.

Serve the Quinoa With Grilled Zucchini & Chickpea immediately- squeeze a teaspoon of lime juice over just before serving. Also garnish with some green onions.

Serve Quinoa With Grilled Zucchini & Chickpea Recipe with Olive & Tofu In Harissa Curry Recipe for a wholesome lunch or dinner.