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Yield: Serves 4 (serving size: 1/2 cup quinoa and 1 cup zucchini mixture)
1 cup water
3/4 cup uncooked quinoa, rinsed and drained
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil $
1 1/2 cups chopped onion $
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
4 garlic cloves, chopped
3 cups Sun Gold or cherry tomatoes, halved
1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1 medium zucchini, halved lengthwise and thinly sliced
1/4 teaspoon freshly ground black pepper
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