One Pot Tandoori Quinoa
This cozy and vibrant one-pot dish features protein-packed quinoa and hearty chickpeas infused with aromatic tandoori spices for a comforting, nourishing meal.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon olive oil or coconut oil or other plain oil
- 1 cup diced sweet potatoes small dice is best
- ½ red onion finely chopped
- 2 cloves garlic minced
- 1 jalapeno or 2 Indian green chiles seeded and minced
- 1 tablespoon fresh ginger minced
- 2 tablespoon garam masala
- ¼ teaspoon cayenne pepper optional
- 1 cup uncooked quinoa rinsed well
- 1 ¼ cups low-sodium vegetable broth
- 1 ½ cups cooked chickpeas one 15 oz can
- 1 ½ cups diced tomatoes about one 14 oz can
- 1 teaspoon coconut sugar or brown sugar
- salt and pepper to taste
- fresh lime juice or lemon juice for serving
- chopped fresh cilantro for serving
Instructions
Instructions
- Heat oil in pressure cooker over medium heat until shimmering.
- Add sweet potatoes and red onion. Sauté for 5–6 minutes until softened.
- Add garlic, jalapeno or green chiles, and ginger. Cook for 1 minute.
- Stir in garam masala and optional cayenne. Cook briefly to coat vegetables.
- Add rinsed quinoa and broth. Stir well to combine.
- Seal the lid and bring to pressure. Lower heat and cook for 15 minutes. Quick release pressure.
- Open lid, stir in chickpeas, tomatoes and sugar. Add salt/pepper. Let sit 5 minutes. Garnish with lime juice and fresh cilantro.
Notes
To save time, use canned chickpeas, jarred chilies, and pre-diced frozen sweet potatoes. Garnish fresh right before serving for best flavor.