January 05, 2019
Dinner, Lunch, Main Dish,
Grains, Quinoa, Vegetables, Peppers, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Picnic, Potluck, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, No Eggs, Vegetarian, Zucchini more
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"From our Saturday newspaper The Weekend West. Times are estimated."
To make dressing, combine all ingredients in a bowl.
Thread haloumi, zucchini, capsicums, onion and mushroom alternately on to the skewers and then brush with half the dressing.
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/
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.
Serve skewers over quinoa and garnish with oregano sprigs.
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