Grilled Halloumi and Mushroom Skewers with Quinoa and Pesto recipe

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Ingredients

3 cups water
2 cups quinoa
4 large mushrooms, cut into pieces
4 ounces light halloumi cheese, cubed
4 cherry tomatoes, halved
2 tablespoons pesto, or as needed
1 teaspoon extra-virgin olive oil, or as needed

Nutrition Info

918.6 calories
carbohydrate: 114.6 g
cholesterol: 47.5 mg
fat: 34.2 g
fiber: 13.2 g
protein: 40.6 g
saturatedFat: 12 g
servingSize: -
sodium: 756.6 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork.

  2. Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  3. Thread mushrooms, halloumi cheese, and tomatoes onto skewers. Cook under the broiler, rotating the skewers a few times, until halloumi beings to turn golden and the vegetables are cooked through, about 5 minutes

  4. Stir pesto and olive oil together in a bowl, add enough oil to reach the desired consistency.

  5. Divide quinoa between 2 plates and place skewers on top. Lightly drizzle with pesto mixture.

Recipe Yield

2 servings

Recipe Note

Easy to prepare, low carb, vegetarian, and so tasty! Halloumi cheese, mushrooms, and tomatoes are threaded onto skewers, grilled, and served on a bed of quinoa with pesto and olive oil.

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