Quinoa, Zucchini and Chickpea Pilaf
2/3 cup plain Greek yogurt
1/4 cup fresh basil
2 Tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1 Tbsp 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
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.