Instant Pot Curried Sweet Potato Chickpea Quinoa
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!
Ingredients
- 1 tablespoonoil (i used olive oil)
- 3 largegarlic cloves (chopped)
- 1 smallred onion (chopped)
- 1 cupquinoa (180 grams, uncooked, rinsed very well, i usually rinse quinoa for 1-2 minutes)
- 1 ¼ teaspooncurry powder (adjust to taste)
- ½ teaspoonsmoked paprika
- ½ teaspooncumin powder
- 15 ozcan chickpeas (rinsed & drained, or use 1.5 cups boiled chickpeas)
- 2 mediumsweet potatoes (500 grams, diced into 1" or larger pieces)
- `1 medium red pepper (chopped)
- 1 ½ cupswater (12 oz)
- ¾ teaspoonsalt (or to taste)
- 1 tablespoonschopped cilantro
- 1 largelemon (juice of)
Directions
- 1
Wash quinoa several times under running water before using in the recipe. This helps in getting rid of that bitter taste. Set it aside.
- 2
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.
- 3
Add the rinsed and drained quinoa to the pot and saute for 2 more minutes.
- 4
Then add the spices - curry powder, smoked paprika and cumin and saute for few seconds.
- 5
Add the chickpea, sweet potato, red pepper and stir.
- 6
Add in the water, salt and close the Instant Pot with its lid.
- 7
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.
- 8
Open the lid and fluff the quinoa with a fork. Add cilantro.
- 9
Squeeze in some fresh lemon juice and serve!