Grilled Halloumi and Mushroom Skewers with Quinoa and Pesto

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 919 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 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

Step 4

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

Step 5

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