NUTRITION

SERVINGS

INGREDIENTS

2 oz Halloumi cheese

1 tbsp Dry quinoa

0.5 cup Shelled edamame

0.5 cup Bell pepper

0.5 cup Zucchini

0.5 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

PREPARATION

• 1

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

• 2

  Slice the bell pepper and zucchini into thin strips and toss them on the baking sheet with 0.5 tsp olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and show slight caramelization at the edges.

• 4

  While the vegetables roast, combine the dry quinoa with 0.25 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.

• 5

  Add the shelled edamame to the saucepan with the quinoa during the last 3 minutes of cooking to steam them through, then fluff with a fork once the water is absorbed.

• 6

  Prepare the zesty dip by whisking together the non-fat Greek yogurt, lemon juice, dried oregano, and garlic powder in a small bowl.

• 7

  Slice the halloumi into 0.5-inch thick sticks. Heat a non-stick skillet over medium-high heat and sear the halloumi for 2 minutes per side until a deep golden-brown crust forms.

• 8

  Plate the fluffy quinoa and edamame mixture alongside the roasted vegetables, top with the warm halloumi sticks, and serve with the lemon-herb yogurt dip.