Ready In: 35 mins
Prep: 10 mins
Cook: 25 mins
Yields: 8 Servings
Combine yogurt, basil, olive oil, 1/2 teaspoon of the salt and the pepper in a blender. Puree on high speed until well blended and smooth; set aside.
In a medium-size saucepan, melt butter over medium heat. Add onion to pot and cook for 4 minutes. Add quinoa to pot and cook, stirring, for 1 minute. Stir in broth, cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for about 20 minutes or until liquid is absorbed. Remove from heat and transfer quinoa to a serving bowl
Stir prepared dressing, zucchini, red pepper, chickpeas, mozzarella and remaining 1/4 teaspoon salt into serving bowl with quinoa until combined; serve immediately.