Grilled Halloumi and Vegetable Skewers with Pesto Quinoa

Instructions

1. 1Place the 8 wooden skewers in a shallow dish and cover them completely with water; allow them to soak for at least 30 minutes to prevent burning on the grill. While the skewers soak, cut the about 225 g of Halloumi Cheese, 1 medium Zucchini, 1 medium Yellow Bell Pepper, and 1 medium Red Onion into 2.54 cm cubes.
2. 2Thread the cubed halloumi, zucchini, yellow bell pepper, red onion, and the 1 pint of Cherry Tomatoes onto the soaked skewers, alternating the ingredients to create a colorful arrangement on each skewer.
3. 3Place the prepared skewers on a clean plate. Brush all sides of the skewers evenly with the 2 tablespoons of Olive Oil, then sprinkle them with the 1/4 teaspoon of Salt and 1/4 teaspoon of Black Pepper.
4. 4Preheat your grill to medium heat, aiming for a temperature of approximately 190°C.
5. 5Once the grill is preheated, place the seasoned skewers directly on the grill grates. Grill for 8 to 10 minutes, turning them every 2 to 3 minutes, until the vegetables are tender-crisp and the halloumi is golden brown and slightly softened.
6. 6While the skewers are grilling, combine the 1 cup of Quinoa and 2 cups of Vegetable Broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa grains are tender.
7. 7Remove the cooked quinoa from the heat and let it sit, covered, for 5 minutes to steam. Then, fluff the quinoa with a fork and stir in the 1/4 cup of Pesto until it is well combined.
8. 8Serve the grilled halloumi and vegetable skewers immediately over the prepared pesto quinoa.

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