NUTRITION

SERVINGS

INGREDIENTS

8 oz Prawns

0.5 cup Cooked quinoa

1 cup Zucchini

0.5 cup Red bell pepper

1 tbsp Ghee

1 tsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with olive oil, dried oregano, and half of the sea salt and black pepper.

• 4

  Roast the vegetables for 15-18 minutes until they are tender and slightly caramelized at the edges.

• 5

  While vegetables roast, heat the ghee in a large skillet over medium heat.

• 6

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.

• 7

  Increase heat to medium-high and add the prawns, seasoned with the remaining salt and pepper. Cook for 2-3 minutes per side until pink and opaque.

• 8

  Turn off the heat and stir in the fresh lemon juice, tossing the prawns to coat them in the garlic butter sauce.

• 9

  Place the warm cooked quinoa in a bowl, top with the roasted vegetables, and finish with the garlic butter prawns.