Curried Sweet Potato Chickpea Quinoa

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Instant Pot Curried Sweet Potato Chickpea Quinoa

Manali

Instant Pot Curried Sweet Potato Chickpea Quinoa - healthy, vegan and gluten-free meal made in the Instant Pot in 30 minutes or less! Great for lunch, meal-prep and to pack in lunch boxes 

3INGREDIENTS

  

• 1 tablespoon oil I used olive oil
• 3-4 large garlic cloves chopped
• 1 small red onion chopped
• 1 cup quinoa 180 grams, uncooked, rinsed very well, I usually rinse quinoa for 1-2 minutes
• 1.25 teaspoon curry powder adjust to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin powder
• 15 oz can chickpeas rinsed & drained, or use 1.5 cups boiled chickpeas
• 2 medium sweet potatoes 500 grams, diced into 1" or larger pieces
• `1 medium red pepper chopped
• 1.5 cups water 12 oz
• 3/4 teaspoon salt or to taste
• 1-2 tablespoons chopped cilantro
• 1 large lemon juice of

INSTRUCTIONS

 

• Wash quinoa several times under running water before using in the recipe. This helps in getting rid of that bitter taste. Set it aside. 
• Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the chopped garlic and onion. Saute for 3 minutes until onions are softened.
• Add the rinsed and drained quinoa to the pot and saute for 2 more minutes.
• Then add the spices - curry powder, smoked paprika and cumin and saute for few seconds.
• Add the chickpea, sweet potato, red pepper and stir.
• Add in the water, salt and close the Instant Pot with its lid.
• Press the manual or pressure cook button with the pressure valve in the sealing position. Cook on high pressure for 1 minute. Let the pressure release naturally.
• Open the lid and fluff the quinoa with a fork. Add cilantro.
• Squeeze in some fresh lemon juice and serve