
Leek, Pea and Halloumi Quinotto
COURSE:
Main Course
Leek, Pea and Halloumi Quinotto
Jenny Tschiesche
Leek, Pea and Halloumi Quinotto
Jenny Tschiesche
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 2 tbsp butter
- 1 large leek
- 170 g quinoa
- 2 tsp vegetable bouillon powder
- 250 ml water
- 180 g frozen peas
- 2 tbsp each chopped mint and flat-leaf parsley
- 1 x 225g pack halloumi cheese
Instructions
- Put the butter or spread into the Instant Pot and heat on SAUTÉ.
- Add the leek and sauté until the edges start to brown a little.
- Add the quinoa, vegetable bouillon powder, and water, and give everything a good stir.
- Set to PRESSURE for 2 minutes.
- NPR at the end of cooking, then stir in the peas and herbs until the peas have defrosted.
- Scatter the extra flat-leaf parsley and mint over the top and add the pan-fried halloumi slices to serve.
Notes
Modern Vegetarian Instant Pot® Cookbook by Jenny Tschiesche, published by Ryland Peters & Small. Photography by Clare Winfield © Ryland Peters & Small