:max_bytes(150000):strip_icc():format(webp)/5747091-8d2f54e021444303960b15129006aa4a.jpg)
Ingredients
-
3 cups water
-
2 cups quinoa
-
4 large mushrooms, cut into pieces
-
4 ounces light halloumi cheese, cubed
-
4 cherry tomatoes, halved
-
2 tablespoons pesto, or as needed
-
1 teaspoon extra-virgin olive oil, or as needed
Directions
-
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.
-
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
-
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
-
Stir pesto and olive oil together in a bowl; add enough oil to reach the desired consistency.
-
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 |
34g | Fat |
115g | Carbs |
41g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 919 | |
% Daily Value * | |
Total Fat 34g | 44% |
Saturated Fat 12g | 60% |
Cholesterol 48mg | 16% |
Sodium 757mg | 33% |
Total Carbohydrate 115g | 42% |
Dietary Fiber 13g | 47% |
Total Sugars 1g | |
Protein 41g | 81% |
Vitamin C 9mg | 10% |
Calcium 193mg | 15% |
Iron 9mg | 48% |
Potassium 1224mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.