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Quinoa, Zucchini and Chickpea Pilaf




2/3 cup Plain Greek yogurt


1/4 cup Fresh basil


2 Tbs Olive oil


1/2 tsp Sea salt


1/4 tsp Black pepper


1 Tbs Unsalted butter


1 Small onion, chopped


1 cup Quinoa, rinsed 


1-1/4 Vegetable broth


1 Medium zucchini, grated


1 Yellow pepper, seeded and chopped


1 can Chickpeas, drained and rinsed


Goat cheese, to sprinkle on top, optional







In a medium sauce-pan, melt butter over medium heat. Add onion and cook for 4 minutes. Add in quinoa and broth to pan, bring to boil over high heat. Reduce heat to medium-low, cover and simmer for about 15 minutes or until liquid is absorbed. Remove from heat and transfer quinoa to a serving dish.



Combine yogurt, basil, olive oil, salt and pepper in food processor. Puree on high speed until well blended and smooth; set aside.


Stir prepared dressing, zucchini, yellow pepper, chickpeas into the serving dish with quinoa until combined. Sprinkle some goat cheese on top for a added punch of flavor if desired.

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