Grilled Vegetable and Halloumi Skewers with Quinoa (Argentine Inspired)

Ingredients

• 1 lb Halloumi cheese
• 1 cup Quinoa
• 1 medium Zucchini
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 medium Red onion
• 1 cup Cherry tomatoes
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1In a medium saucepan, combine the 1 cup of Quinoa (after rinsing thoroughly under cold running water in a fine-mesh sieve), 2 cups of water, and 1/4 teaspoon of the 1 teaspoon Salt. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover the saucepan with a lid and simmer for 15 minutes, or until all the water has been absorbed and the quinoa appears fluffy.
2. 2Remove the saucepan from the heat, keeping it covered, and let it stand for 5 minutes. This allows the quinoa to steam and become fully tender. Fluff the cooked 1 cup of Quinoa with a fork before serving.
3. 3While the quinoa rests, prepare the other ingredients. Using a sharp knife, cut the 1 medium Zucchini, the 1 medium Red bell pepper, and the 1 medium Yellow bell pepper into 1-inch (2.5 cm) pieces. Cut the 1 medium Red onion into 1-inch (2.5 cm) wedges, and cut the 1 lb Halloumi cheese into 1-inch (2.5 cm) cubes. The 1 cup Cherry tomatoes will be used whole.
4. 4Carefully thread the 1-inch pieces of Zucchini, Red bell pepper, Yellow bell pepper, Red onion wedges, 1-inch cubes of Halloumi cheese, and whole 1 cup Cherry tomatoes onto metal or pre-soaked wooden skewers. Alternate the ingredients to create a colorful pattern, distributing them evenly across all skewers.
5. 5In a small bowl, combine the 3 tablespoons Olive oil, 2 tablespoons Lemon juice, 1 teaspoon Dried oregano, the remaining 3/4 teaspoon of the 1 teaspoon Salt, and the 0.5 teaspoon Black pepper. Whisk these ingredients together thoroughly until they are well combined to create the marinade.
6. 6Arrange the assembled skewers on a clean plate or a baking sheet. Using a pastry brush, generously coat all sides of the vegetables and 1 lb Halloumi cheese on each skewer with the prepared marinade, ensuring every piece is well covered.
7. 7Preheat your outdoor grill to a medium heat setting, aiming for a temperature of approximately 375°F (190°C). If necessary, clean the grill grates thoroughly with a grill brush to prevent sticking.
8. 8Carefully place the marinated skewers directly onto the preheated grill grates. Grill for 8 to 10 minutes, turning the skewers every 2 to 3 minutes to ensure even cooking and charring. The skewers are done when the vegetables are tender-crisp with slight char marks, and the 1 lb Halloumi cheese is golden brown on all sides and has softened slightly.
9. 9Serve the grilled vegetable and Halloumi skewers immediately, placing them directly over the prepared fluffy 1 cup of quinoa.

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