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Serves 2 main dishes or 4 sides


  • 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


  1. Whisk. Whisk together olive oil, lemon, balsamic vinegar and seasonings.
  2. Prep. Preheat oven to 400F. Toss veggies with about 1/2 of the dressing mixture and lay on a parchment-lined baking sheet.
  3. Roast. Cook veggies in the oven for 30-40 minutes, depending on your texture preference.
  4. 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.
  5. 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.
  6. 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