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!
Servings: 4
Ingredients
- 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!
Nutrition
Calories: 286kcal | Carbohydrates: 42g | Protein: 11g | Fat: 8g | Sodium: 739mg | Potassium: 402mg | Fiber: 7g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 3.7mg