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Herbed Zucchini & Quinoa Pilaf

This dish is perfect for Meatless Mondays. The quinoa is packed with protein so you can feel good about foregoing meat. Why not try going vegetarian at least one day a week

Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 2/3 c Stonyfield Organic Greek Plain Nonfat Yogurt

  • 1/4 c basil

  • 2 T olive oil

  • 3/4 t salt

  • 1/4 T black pepper

  • 1 T unsalted butter

  • 1 small onion (finely chopped)

  • 1 c Quinoa (rinsed)

  • 1 1/4 c low-sodium vegetable broth

  • 2 small zucchini (trimmed and grated)

  • 1 red pepper (seeded and cut into 1/4-inch pieces)

  • 1 cn chickpeas (drained and rinsed)

  • 8 oz fresh mozzarella (cut into 1/2-inch pieces)

Serving Size: 1 cup, Calories: 280, Calories from Fat: 130, Total Fat: 14g, Total Fat Percent: 22%, Saturated Fat: 5g, Saturated Fat Percent: 25%, Cholesterol: 30mg, Cholesterol Percent: 10%, Sodium: 330mg, Sodium Percent: 14%, Total Carbohydrate: 25g, Total Carbohydrate Percent: 8%, Dietary Fiber: 4g, Dietary Fiber Percent: 16%, Sugars: 4g, Protein: 13g, Protein Percent: 26%, Vitamin A: 15%, Vitamin C: 45%, Calcium: 6%, Iron: 15%


Step 1

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.

Step 2

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

Step 3

Stir prepared dressing, zucchini, red pepper, chickpeas, mozzarella and remaining 1/4 teaspoon salt into serving bowl with quinoa until combined; serve immediately.