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Grilled Halloumi and Mushroom Skewers with Quinoa and Pesto

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"Easy to prepare, low carb, vegetarian, and so tasty! Halloumi cheese, mushrooms, and tomatoes are threaded onto skewers, grilled, and served on a bed of quinoa with pesto and olive oil."
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25 m servings 919
Original recipe yields 2 servings


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  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork.
  2. Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Thread mushrooms, halloumi cheese, and tomatoes onto skewers. Cook under the broiler, rotating the skewers a few times, until halloumi beings to turn golden and the vegetables are cooked through, about 5 minutes
  4. Stir pesto and olive oil together in a bowl; add enough oil to reach the desired consistency.
  5. Divide quinoa between 2 plates and place skewers on top. Lightly drizzle with pesto mixture.


  • Cook's Note:
  • Try using a light version of halloumi cheese and a light pesto.

Nutrition Facts

Per Serving: 919 calories; 34.2 114.6 40.6 48 757 Full nutrition

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