Greek Grilled Veggie Skewers with Pesto Quinoa (Vegetarian or Vegan)

Serves: 4
WHAT YOU NEED
  • 1 orange pepper
  • 1 red onion
  • 1 medium yellow summer squash
  • 1 zucchini
  • 8 ounces cherry tomatoes
  • 2 tablespoons chopped fresh mint
  • 2 tablespoon olive oil
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • Fresh ground black pepper
  • 8 ounce package halloumi cheese*
  • 1 lemon, cut into wedges
  • 10 skewers
WHAT TO DO
  1. Soak the skewers for 1 hour.
  2. Heat a grill to medium low heat.
  3. Start the pesto quinoa (below).
  4. Chop the bell pepper, onion, summer squash, and zucchini into bite-sized pieces and place them in a large bowl with the cherry tomatoes. Chop the mint; save out a pinch for the halloumi (below). In a bowl, toss the vegetables with the mint, 1½ tablespoons olive oil, red pepper flakes, salt, and several grinds of black pepper.
  5. Remove the halloumi from the package and drain any excess water, then cut it into 20 cubes (keep them as large as possible). Place the halloumi in a smaller bowl and gently mix with the remaining olive oil, a pinch of red pepper flakes, and the remaining mint.
  6. Gently thread the halloumi and vegetables on skewers, taking care as the halloumi can break easily.
  7. Place the skewers on the grill and cook, turning occasionally, until tender and charred, about 15 minutes. Remove from the grill and squeeze juice from a few lemon wedges.
  8. When ready to serve, place pesto quinoa on a plate and skewers over the top. Serve with additional lemon wedges.
Pesto Quinoa
Serves: 4
WHAT YOU NEED
  • 1½ cups quinoa
  • 3 cups water
  • ¼ to ⅓ cup prepared pesto (or make your own)
  • ½ teaspoon salt
WHAT TO DO
  1. Place quinoa in a saucepan with water. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
  2. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. Stir in the pesto and salt, to taste.



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