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.

© 2020 by KickSpark Fitness, LLC.

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