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 Herbed Zucchini & Quinoa Pilaf Go to recipes By Stonyfield Vegetarian Side Dishes Gluten Free Summer Latin American Valentine's Day Father's DayThis 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: 35 minutes Level: Easy Prep: 10 minutes Cook: 25 minutes Yields: 8 Servings Print RecipeIngredients2/3 c Stonyfield Organic Greek Plain Nonfat Yogurt1/4 c basil2 T olive oil3/4 t salt1/4 T black pepper1 T unsalted butter1 small onion (finely chopped)1 c Quinoa (rinsed)1 1/4 c low-sodium vegetable broth2 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)directionsStep 1Combine 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 2In 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 bowlStep 3Stir prepared dressing, zucchini, red pepper, chickpeas, mozzarella and remaining 1/4 teaspoon salt into serving bowl with quinoa until combined; serve immediately.