A quinotto is simply a risotto-style dish but made using quinoa instead of Arborio or risotto rice. This refreshing and spring recipe from Modern Vegetarian Instant Pot® Cookbook combines leeks, peas and herbs with slices of salty halloumi cheese and is ideal for a quick lunch.
2 tbsp butter or vegan spread
1 large leek, sliced and washed
170 g quinoa
2 tsp vegetable bouillon powder
250 ml water
180 g frozen peas
2 tbsp each chopped mint and flat-leaf parsley, plus extra to serve
1 x 225-g pack halloumi cheese, sliced or cut into triangles (as shown) and pan fried in a little oil until brown on both sides
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.
This recipe is from Modern Vegetarian Instant Pot® Cookbook by Jenny Tschiesche. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.