Turmeric and Chickpea IP Quinoa
Prep
8 mins
Cook Time
12 mins
Servings
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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