Greek Grilled Veggie Skewers with Pesto Quinoa

Soak the skewers for 1 hour.

Heat a grill to medium low heat.

Start the Pesto Quinoa .

Chop the bell pepper , onion, summer squash, and zucchini into bite-sized pieces and place them in a large bowl with the cherry tomatoes. Chop the mint; save out a pinch for the halloumi (below). In a bowl, toss the vegetables with the mint, 1 ½ tablespoons olive oil, red pepper flakes, kosher salt , and several grinds of black pepper.

Remove the halloumi from package and drain any excess water, then cut it into 20 cubes (keep them as large as possible). Place the halloumi in a smaller bowl and gently mix with the remaining olive oil, a pinch of red pepper flakes, and the remaining mint.

Gently thread the halloumi and vegetables on skewers, taking care as the halloumi can break easily.

Place the skewers on the grill and cook, turning occasionally, until tender and charred, about 15 minutes. Remove from the grill and squeeze with juice from a few lemon wedges.

When ready to serve, place pesto quinoa on a plate and skewers over the top. Serve with additional lemon wedges.