Quinoa, Zucchini and Chickpea Pilaf

Ingredients:

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

Directions:

Quinoa

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.

 

Dressing

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.