Grilled Halloumi and Mushroom Skewers with Quinoa and Pesto recipe
All Recipes Everyday Cooking Recipes Vegetarian
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 caloriescarbohydrate: 114.6 gcholesterol: 47.5 mgfat: 34.2 gfiber: 13.2 gprotein: 40.6 gsaturatedFat: 12 gservingSize: -sodium: 756.6 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Grilled Halloumi and Mushroom Skewers with Quinoa and Pesto
Directions
-
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.
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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
Stir pesto and olive oil together in a bowl, add enough oil to reach the desired consistency.
Divide quinoa between 2 plates and place skewers on top. Lightly drizzle with pesto mixture.