Grilled halloumi and mushroom skewers with quinoa and pesto

    20 min

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


    West Midlands, England, UK
    3 people made this

    Serves: 2 

    • 340g quinoa grains
    • 4 closed cup mushrooms, cut into pieces
    • 120g light halloumi, cubed
    • 4 cherry tomatoes, halved
    • 2 tablespoons pesto, or as needed (homemade or shop bought)
    • 1 teaspoon extra virgin olive oil, or as needed

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Put quinoa to boil with 750ml of water. When water is boiling bring temperature down to a simmer and cook until the water is absorbed and the quinoa is a fluffy texture, 10 to 15 minutes.
    2. Preheat the grill of your oven for medium heat.
    3. Whilst the quinoa is cooking, line your skewers with the mushrooms, halloumi and tomatoes, grill until the halloumi begins to turn golden, about 5 minutes. Rotate the skewers until cooked through.
    4. Mix the pesto with the extra virgin olive oil until desired consistency.
    5. Lay the skewers on the bed of quinoa and lightly drizzle the pesto mixture over the top.


    Try using a light version of halloumi and a light pesto.

    See it on my blog

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     -  19 Jun 2012