Serves 2 main dishes or 4 sides
Ingredients
- 2 bell peppers, de-seeded & cut into wedges
- 1 large zucchini, sliced into rounds
- 1 onion, sliced into thin wedges
- 1 cup cooked quinoa
- 4-5oz halloumi cheese, sliced
- 1/4 cup pine nuts or slivered almonds
- 4 Tbls. olive oil
- 2 tsp. dried oregano
- 2 cloves garlic, minced
- Juice of 1/2 lemon
- 3-4 Tbls. balsamic vinegar
- salt & pepper to taste
Directions
- Whisk. Whisk together olive oil, lemon, balsamic vinegar and seasonings.
- Prep. Preheat oven to 400F. Toss veggies with about 1/2 of the dressing mixture and lay on a parchment-lined baking sheet.
- Roast. Cook veggies in the oven for 30-40 minutes, depending on your texture preference.
- Toast. While veggies cook, use a dry saute pan to toast the nuts for just a few minutes, watching carefully not to let burn. Remove from pan.
- Brown. Brush some of the dressing mixture onto both sides of all halloumi slices and brown for 1-2 minutes per side in the same saute pan.
- Serve. Divide quinoa onto plates, top with roasted veggies, toasted nuts & seared halloumi. Drizzle with any remaining dressing.
Nutrition Facts (per entree serving):
Calories: ~475 kcal, Protein: ~20g, Carbohydrates: ~35g, Dietary Fiber: 12g, Sugars: ~9g, Fat: ~30g, Saturated Fat: ~11g
