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.

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

Steps

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.