NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked quinoa

0.25 cup Canned chickpeas

0.5 cup Shelled edamame

1 cup Nonfat Greek yogurt

1 tbsp Hemp seeds

0.5 cup Red bell pepper

1 cup Zucchini

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400F and line a large baking sheet with parchment paper.

• 2

  Chop the red bell pepper into bite-sized pieces and slice the zucchini into half-moons.

• 3

  Place the peppers and zucchini on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 4

  Roast the vegetables for 20 minutes, or until they are tender and show slight charred edges.

• 5

  While the vegetables roast, prepare the high-protein dressing by whisking together the Greek yogurt, lemon juice, garlic powder, and chopped fresh parsley in a small bowl.

• 6

  In a large mixing bowl, combine the cooked quinoa, chickpeas, shelled edamame, and the warm roasted vegetables.

• 7

  Pour the yogurt dressing over the salad and toss thoroughly until every ingredient is creamy and well-coated.

• 8

  Transfer to a serving bowl and sprinkle with hemp seeds for an extra boost of protein and healthy fats.