Vegetable pan with quinoa and halloumi

Ingredients for 4 servings:

• 100g quinoa
• 1 pack of halloumi
• 3 carrots
• 250 g mushrooms, brown
• 50 g herb butter
• 2 bell peppers, red
• 1 stalk(s) leek
• 1 tsp rosemary
• 1 tsp basil
• 1 tsp oregano
• 1 tsp thyme
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Prepare the quinoa according to the package instructions, wash and trim the vegetables. Cut the carrots and bell peppers into strips, slice the leeks into rings up to the light green part, reserving the dark green part for another purpose, and quarter the mushrooms. Dice the halloumi cheese and fry in a non-stick pan. Remove and add the herb butter to the pan. Fry the mushrooms in the pan until they have shrunk considerably. Then add the remaining vegetables and fry for about five to ten minutes. The vegetables should still be crunchy. Season to taste. Mix the cooked quinoa and the fried halloumi cheese with the vegetables.