Haloumi skewers with quinoa
10
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Tasty vegie skewers filled with all the colours of the rainbow with haloumi, cherry tomatoes, capsicums, beetroot and zucchini.
Ingredients
Quinoa
¾ cup(s), (130g), tricolour variety, rinsed
Haloumi cheese
200 g, cut into 3cm pieces
Tomato(es)
16 small, red grape
Yellow capsicum
1 medium, cut into 3cm pieces
Beetroot, cooked without added fat
250 g, thickly, sliced
Zucchini
2 small, cut into 1cm thick slices
Fresh flat-leaf parsley
⅓ cup(s), chopped, plus extra to garnish
Fresh mint
⅓ cup(s), chopped, plus extra sprigs to garnish
Green shallot(s)
2 individual, thinly sliced
Lemon juice
2 tbs
Extra virgin olive oil
1 tbs
Lemon(s)
1 medium, wedges to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
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