Haloumi skewers with quinoa
¾ cup(s), (130g), tricolour variety, rinsed
200 g, cut into 3cm pieces
16 small, red grape
1 medium, cut into 3cm pieces
Cooked peeled beetroot
250 g, thickly, sliced
2 small, cut into 1cm thick slices
Fresh flat-leaf parsley
⅓ cup(s), chopped, plus extra to garnish
⅓ cup(s), chopped, plus extra sprigs to garnish
2 individual, thinly sliced
Extra virgin olive oil
1 medium, wedges to serve
2 x 3 second spray(s)
- Place quinoa in a large saucepan with 1½ cups (375ml) cold water and bring to the boil. Reduce heat and simmer, covered, for 10–12 minutes or until liquid has absorbed and quinoa is tender. Cool.
- Meanwhile, thread haloumi, tomatoes, capsicum, beetroot, and zucchini, alternately, onto 8 wooden skewers (see tip). Preheat a chargrill or barbecue over medium-high heat. Lightly spray skewers with oil and cook for 2 minutes each side or until lightly charred and tender.
- Add parsley, mint, shallots, juice and oil to quinoa and toss to combine. Season with salt and pepper. Serve skewers with quinoa salad, lemon wedges and extra mint and parsley.