You may also like
Categories:Viewed: 13 - Published at: 6 years ago
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
Method
- 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.
