Haloumi & Vegetable Skewers With Quinoa

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (250.1 g)
  • Calories 482.6
  • Total Fat - 11.4 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 0 mg
  • Sodium - 297.7 mg
  • Total Carbohydrate - 87.6 g
  • Dietary Fiber - 4.6 g
  • Sugars - 41.5 g
  • Protein - 8.6 g
  • Calcium - 50 mg
  • Iron - 2.9 mg
  • Vitamin C - 48.4 mg
  • Thiamin - 0.2 mg

Step 1

To make dressing, combine all ingredients in a bowl.

Step 2

Thread haloumi, zucchini, capsicums, onion and mushroom alternately on to the skewers and then brush with half the dressing.

Step 3

Heat a chargrill plate over a medium to high heat and add the skewers and cook, turning regularly, for about 8 to 10 minutes or until golden and tender/

Step 4

Meanwhile, rinse quinoa under cold water and place in a medium saucepan with 1 1/4 cups water and bring to the boil and then simmer, uncovered, for about 12 minutes or until liquid is absorbed and then remove from heat and stir in remaining dressing.

Step 5

Serve skewers over quinoa and garnish with oregano sprigs.

Tips & Variations


  • 12 x 25cm metal skewers

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