Leek, Pea and Halloumi Quinotto In Air Fryer

Leek, Pea and Halloumi Quinotto

Main Course

Leek, Pea and Halloumi Quinotto

Leek, Pea and Halloumi Quinotto


  • 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


  1. Put the butter or spread into the Instant Pot and heat on SAUTÉ.
  2. Add the leek and sauté until the edges start to brown a little.
  3. Add the quinoa, vegetable bouillon powder, and water, and give everything a good stir.
  4. Set to PRESSURE for 2 minutes.
  5. NPR at the end of cooking, then stir in the peas and herbs until the peas have defrosted.
  6. Scatter the extra flat-leaf parsley and mint over the top and add the pan-fried halloumi slices to serve.


Modern Vegetarian Instant Pot® Cookbook by Jenny Tschiesche, published by Ryland Peters & Small. Photography by Clare Winfield © Ryland Peters & Small

Main Course

Instant Pot, Recipe Creators, Vegetarian