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 parsley']
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 Pimentón Dulce or Pimentón 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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