Halloumi & Vegetable Skewers with Lemon-Herb Quinoa

Ingredients

• 250 g Halloumi cheese
• 1 cup Cherry tomatoes
• 1 medium Red onion
• 2 medium Bell peppers (various colors)
• 1 medium Zucchini
• 1 cup Quinoa
• 2 cups Vegetable broth
• 2 tablespoons Lemon juice
• 1/4 cup Fresh herbs (parsley, mint, dill)
• 3 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Rinse the 1 cup of Quinoa thoroughly under cold water. Combine the rinsed quinoa with the 2 cups of Vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff the quinoa with a fork and stir in the 2 tablespoons of Lemon juice and the 1/4 cup of Fresh herbs.
2. 2Cut the 250 g Halloumi cheese into 1-inch cubes. Cut the 1 medium Red onion into 1-inch pieces. Cut the 2 medium Bell peppers into 1-inch pieces. Cut the 1 medium Zucchini into 1-inch thick half-moons. Leave the 1 cup of Cherry tomatoes whole.
3. 3Thread the halloumi cubes, cherry tomatoes, red onion pieces, bell pepper pieces, and zucchini pieces onto skewers, alternating the ingredients. You should have enough ingredients to make 4 skewers.
4. 4Preheat your grill to medium heat (around 375°F or 190°C). Brush the assembled skewers evenly with 1 tablespoon of the 3 tablespoons of Olive oil. Season the skewers with 1/2 teaspoon of Salt and 1/4 teaspoon of Black pepper.
5. 5Place the prepared skewers on the preheated grill. Grill for 10-12 minutes, turning them every 2-3 minutes, until the halloumi is golden brown and slightly softened, and the vegetables are tender and have grill marks.
6. 6Serve the grilled halloumi and vegetable skewers immediately over a bed of the prepared lemon-herb quinoa.

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