Haloumi rainbow skewers with quinoa salad

SmartPoints value per serving
Total Time
30 min
10 min
20 min
Tasty vegie skewers filled with all the colours of the rainbow with haloumi, cherry tomatoes, capsicums, beetroot and zucchini.



¾ cup(s), (130g), tricolour

haloumi cheese

250 g, cut into 3cm pieces


16 small, red grape

yellow capsicum

1 medium, cut into 3cm pieces

cooked beetroot

250 g, thickly, sliced


2 small, cut into 1cm thick slices

fresh flat-leaf parsley

cup(s), chopped, plus extra to garnish

fresh mint

cup(s), chopped, plus extra sprigs to garnish

green shallot(s)

2 individual, thinly sliced

lemon juice

2 tbs

olive oil

1 tbs, extra-virgin


1 medium, wedges to serve

oil spray

2 x 3 second spray(s)


  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 note). 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 chopped parsley, chopped 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.


TIPS: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking. You can buy cooked beetroot in packets in the fresh produce section of most major supermarkets. If unavailable you could use finger eggplants or canned whole baby beetroot (drained). It is important to rinse and drain quinoa to remove the bitter saponin coating. Quinoa seeds are very small so use a very fine sieve or line your sieve with a clean kitchen cloth so it doesn’t fall through the holes.

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