Turmeric and Chickpea IP Quinoa
Prep
8 mins
Cook Time
12 mins
Servings
3-4
If you are looking for an easy to make, nutritious meal, look no further! This dish is packed full of nutrient dense whole foods annnnnd you need just 1 pot to cook the meal!
I am a strong believer that food should provide you with energy, not send to the couch for a nap. Just take a peek at the ingredient list (go ahead, take a look...). See what I am talking about?! This bowl is a powerhouse!
We continue to adjust our ingredients, using whatever vegetables we have on hand, however, the proportions remain the same.
When I am short on time, I prepare this in advance. Then when hungry, all we need to do is grab, heat, and eat. A nutritious meal in minutes!
XO,
Bobbielee
Ingredients
- 1 1/2 tbsp avocado oil
- 1/3 cup yellow onion, diced
- 2 cloves garlic, minced
- serrano pepper, diced (optional)
- 3/4 tsp cumin seeds
- 1 tsp turmeric powder
- 1/2 tsp seal salt
- black pepper
- 3/4 cup chickpeas, cooked (or you can use can)
- 5 cherry tomatoes, diced
- 1/4 cup red bell pepper, diced
- 1 cup quinoa, rinsed
- 1/4 cup unsalted cashews, halved
- cilantro, fresh squeezed lime, yogurt, red onion, diced, etc
Toppings:
Directions
Prepare all ingredients
Turn on instant pot to "saute" mode. Add the avocado oil, onion, garlic, and cumin seeds. Cook for 1 minute, continue to stir.
Add all the other ingredients except for water, stir for about 2 mins.
Add the water and close/seal the lid. Set on "Pressure Cook" for 1 minute, allowing the pressure to release naturally for 11 minutes.
Serve ware and top with desired toppings.
Keeps well in the refrigerator for up to 3-4 days.
Share the love
#antiinflammatory
#chickpeas
#dairy-free
#fiber
#turmeric
#vegetarian
#vegan
#quinoa
#quinoabowl
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