Turmeric and Chickpea IP Quinoa

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
• *Toppings:
• cilantro, fresh squeezed lime, yogurt, red onion, diced, etc

Directions

1. Prepare all ingredients
2. Turn on instant pot to "saute" mode. Add the avocado oil, onion, garlic, and cumin seeds. Cook for 1 minute, continue to stir.
3. Add all the other ingredients except for water, stir for about 2 mins.
4. Add the water and close/seal the lid. Set on "Pressure Cook" for 1 minute, allowing the pressure to release naturally for 11 minutes.
5. Serve ware and top with desired toppings.
6. Keeps well in the refrigerator for up to 3-4 days.

Your notes: