Mouthwatering Australian Veggie Feast: Grilled Halloumi & Zucchini Skewers with Lemon-Herb Quinoa

Allergens

None

Ingredients

• 2 cups quinoa, uncooked 4 cups vegetable broth 1 tbsp olive oil 1 lemon, zested and juiced 1/2 cup fresh parsley, chopped 1/2 cup fresh basil, chopped Salt and pepper, to taste 8 oz halloumi cheese, cut into 1
• inch cubes 3 medium zucchini, sliced into 1
• inch rounds Wooden skewers, soaked in water for at least 20 minutes

Instructions

1. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, until the quinoa is cooked and fluffy, about 15 20 minutes. In a large bowl, whisk together lemon zest, lemon juice, olive oil, parsley, basil, salt, and pepper. Stir in cooked quinoa once it's ready. Set aside to cool slightly. Preheat a grill or grill pan over medium high heat. Thread halloumi cubes and zucchini rounds onto skewers, alternating between the two. Grill skewers for 3 4 minutes per side, until zucchini is slightly charred and halloumi is golden brown. Serve grilled skewers over the lemon herb quinoa and enjoy!

Chef’s Insight

The combination of textures and flavors creates a truly unforgettable experience, making this dish perfect for both casual gatherings and formal occasions

Notes

Use wooden skewers to avoid overcooking the vegetables; soak skewers for at least 20 minutes before using them