Grilled Halloumi and Mushroom Skewers with Quinoa Pesto Salad: A Mediterranean Delight

Summer is the perfect time for grilling, and if you’re looking for a delicious, healthy, and vegetarian-friendly option, look no further than these grilled halloumi and mushroom skewers with quinoa pesto salad. This recipe is bursting with Mediterranean flavors, combining the salty, squeaky texture of halloumi cheese with the earthy richness of mushrooms, all complemented by a vibrant pesto-infused quinoa salad. It’s a complete meal that’s perfect for a weeknight dinner, a weekend barbecue, or even a picnic. This dish is not only incredibly tasty, but also packed with protein, fiber, and essential nutrients.

## Why This Recipe Works

* **Halloumi’s Grilling Prowess:** Halloumi cheese is specifically designed for grilling. Its high melting point means it holds its shape beautifully and develops a lovely golden-brown crust without melting all over your grill. The grilling process also intensifies its savory flavor.
* **Mushroom’s Earthy Complement:** Mushrooms, particularly varieties like cremini or portobello, provide a wonderful earthy counterpoint to the saltiness of the halloumi. Grilling the mushrooms caramelizes their sugars, adding a touch of sweetness and enhancing their umami flavor.
* **Quinoa’s Nutritional Powerhouse:** Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also a good source of fiber, iron, and magnesium. This recipe uses quinoa as the base for a vibrant salad, adding a healthy and satisfying element to the meal.
* **Pesto’s Flavor Explosion:** Pesto, with its bright basil flavor, garlic punch, and nutty Parmesan cheese, adds a burst of freshness and complexity to the quinoa salad. It ties all the elements together and elevates the dish to a whole new level.
* **Versatility and Customization:** This recipe is incredibly versatile. You can easily adapt it to your own taste preferences and dietary needs. Swap out the mushrooms for other vegetables like bell peppers or zucchini, use a different type of cheese, or add some grilled chicken or shrimp for extra protein. The possibilities are endless!

## Ingredients

### For the Grilled Halloumi and Mushroom Skewers:

* 1 pound halloumi cheese, cut into 1-inch cubes
* 1 pound cremini mushrooms, stems removed
* 2 tablespoons olive oil
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* Salt and pepper to taste
* Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning)

### For the Quinoa Pesto Salad:

* 1 cup quinoa, rinsed
* 2 cups vegetable broth or water
* 1/2 cup pesto (store-bought or homemade)
* 1/2 cup cherry tomatoes, halved
* 1/4 cup Kalamata olives, pitted and halved
* 1/4 cup red onion, thinly sliced
* 2 tablespoons lemon juice
* Salt and pepper to taste

## Equipment

* Grill or grill pan
* Mixing bowls
* Saucepan
* Skewers

## Instructions

### Preparing the Quinoa Salad:

1. **Cook the Quinoa:** In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
2. **Combine Salad Ingredients:** In a large mixing bowl, combine the cooked quinoa, pesto, cherry tomatoes, Kalamata olives, and red onion.
3. **Dress the Salad:** In a small bowl, whisk together the lemon juice, salt, and pepper. Pour over the quinoa salad and toss gently to combine. Taste and adjust seasonings as needed. Set aside.

### Preparing the Halloumi and Mushroom Skewers:

1. **Prepare the Mushrooms:** If using large mushrooms, cut them into bite-sized pieces. Otherwise, leave them whole.
2. **Marinate the Halloumi and Mushrooms:** In a large mixing bowl, combine the halloumi cubes and mushrooms. Drizzle with olive oil and sprinkle with dried oregano, garlic powder, salt, and pepper. Toss gently to coat.
3. **Assemble the Skewers:** Thread the halloumi and mushrooms onto skewers, alternating between the two. Make sure to leave a small space between each piece to allow for even grilling.

### Grilling the Skewers:

1. **Preheat the Grill:** Preheat your grill to medium-high heat. If using a grill pan, lightly grease it with olive oil.
2. **Grill the Skewers:** Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the halloumi is golden brown and the mushrooms are tender. Be careful not to overcook the halloumi, as it can become rubbery.

### Assembling and Serving:

1. **Serve Immediately:** Remove the skewers from the grill and serve immediately over a bed of quinoa pesto salad.
2. **Garnish (Optional):** Garnish with fresh basil leaves or a drizzle of extra pesto for added flavor and visual appeal.

## Tips for Success

* **Soak Wooden Skewers:** If using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
* **Don’t Overcrowd the Grill:** Avoid overcrowding the grill, as this can lower the temperature and prevent the halloumi and mushrooms from browning properly. Work in batches if necessary.
* **Adjust Seasonings:** Taste and adjust seasonings throughout the cooking process. Add more salt, pepper, or lemon juice as needed.
* **Use High-Quality Pesto:** The quality of the pesto will significantly impact the flavor of the dish. If possible, use homemade pesto for the best results. Otherwise, choose a high-quality store-bought pesto made with fresh basil and good-quality Parmesan cheese.
* **Control the Heat:** Keep a close eye on the grill temperature. Too high of heat will burn the outside before the inside is cooked, and too little heat will result in undercooked food. Medium-high heat is generally ideal for grilling halloumi and mushrooms.
* **Halloumi Squeak:** Don’t be alarmed by the squeaky texture of halloumi. It’s a characteristic of the cheese and perfectly normal.

## Variations and Substitutions

* **Vegetables:** Experiment with different vegetables on the skewers. Bell peppers, zucchini, red onion, and cherry tomatoes all work well.
* **Cheese:** If you can’t find halloumi, you can substitute it with another grilling cheese, such as paneer or provolone. However, the flavor and texture will be slightly different.
* **Protein:** Add grilled chicken, shrimp, or tofu to the skewers for extra protein.
* **Grains:** Substitute quinoa with other grains, such as couscous, farro, or brown rice.
* **Pesto:** Try different types of pesto, such as sun-dried tomato pesto or kale pesto.
* **Nuts:** Add toasted pine nuts or walnuts to the quinoa salad for extra crunch and flavor.
* **Herbs:** Experiment with different herbs in the marinade and salad. Fresh parsley, mint, or dill all work well.
* **Spice:** Add a pinch of red pepper flakes to the marinade for a touch of heat.
* **Vinegar:** Substitute lemon juice with balsamic vinegar or red wine vinegar for a different flavor profile.
* **Vegan:** To make this recipe vegan, use a vegan pesto and substitute the halloumi with grilled tofu or marinated tempeh.

## Serving Suggestions

* **Side Dish:** Serve these skewers and salad as a side dish at your next barbecue or potluck.
* **Main Course:** Enjoy them as a light and healthy main course for lunch or dinner.
* **Appetizer:** Cut the skewers into smaller pieces and serve them as an appetizer.
* **Picnic:** Pack the skewers and salad in a container and take them on a picnic.
* **Meal Prep:** Prepare the quinoa salad and skewers ahead of time and store them in the refrigerator for a quick and easy meal during the week.
* **With Bread:** Serve with warm pita bread or crusty bread for dipping in the pesto and enjoying the flavors.
* **Yogurt Sauce:** A dollop of Greek yogurt or a tahini-based sauce can add coolness and creaminess, complementing the grilled components.
* **Lemon Wedges:** Serve with lemon wedges so guests can add extra brightness to the dish.

## Nutritional Information (Approximate per serving)

* Calories: 450-550
* Protein: 25-35g
* Fat: 25-35g
* Carbohydrates: 30-40g
* Fiber: 5-7g

*Note: Nutritional information can vary based on specific ingredients and portion sizes.* Always consult with a registered dietitian or healthcare professional for personalized dietary advice.

## Storage Instructions

* **Halloumi and Mushroom Skewers:** Grilled halloumi and mushroom skewers are best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven before serving. Note that the halloumi may become slightly rubbery upon reheating.
* **Quinoa Pesto Salad:** Quinoa pesto salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors may meld together even more over time.

## Conclusion

These grilled halloumi and mushroom skewers with quinoa pesto salad are a vibrant and flavorful dish that’s perfect for any occasion. With its combination of salty halloumi, earthy mushrooms, and bright pesto, this recipe is sure to become a new favorite. So fire up the grill and get ready to enjoy a taste of the Mediterranean!

Enjoy this recipe and let me know what you think in the comments below! Bon appétit!