Bounty from the garden!

I discovered a renewed enthusiasm for vegetable growing last spring.  I took out all of the succulents that were growing in the raised beds in the backyard and replaced the soil with a mix i found by searching "square foot gardening".  Sure, the cost of the soil was WAY more that any savings I might realize by growing my own veggies, but something just seemed right about doing it.

Low and behold, I am finally starting to harvest some crops.

They are as good as they look

I also am getting a nice steady supply of squash, zucchini, cucumbers and Italian parsley.  The tomatoes are good enough to eat on their own and need no preparation other than slicing and a little salt a pepper. Here, I sliced up some tomatoes and cucumbers and served with some plain Greek yogurt and cumin seed as nice cool complement to Chicken Tandoori:

photo is lousy because I was too focused on EATING

For the squash and zucchini,  I thought I would try a recipe that used a lot of zucchini as well as one of my favorite grains, quinoa.   I roughly followed this recipe from Epicurious:

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

preparation

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.

here's what i started with

Mmmmmm - smell that?

on the grill

finished product

yes!