Name: One Pot Tandoori Quinoa Recipe Yupitsvegan Com
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups vegetable broth; 1 can chickpeas, drained and rinsed; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 2 tablespoons tandoori paste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; Salt and pepper to taste; Fresh cilantro for garnish

Instructions

Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Spice it Up: Add the tandoori paste, ground cumin, coriander, turmeric, salt, and pepper to the pot. Stir well to coat the onions and garlic with the flavorful spices.
Add Vegetables: Toss in the diced red bell pepper, zucchini, and cherry tomatoes into the pot. Sauté the vegetables for about 5 minutes until they start to soften slightly.
Incorporate Quinoa and Chickpeas: Add the rinsed quinoa and drained chickpeas to the pot. Stir everything together to ensure the quinoa and chickpeas are well coated with the aromatic spice mixture.
Cook Quinoa: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes until the quinoa is cooked through and all the liquid is absorbed.
Serve: Once the quinoa is cooked, fluff it with a fork and give it a final taste for seasoning. Adjust salt and pepper as needed. Garnish with fresh cilantro before serving.
Enjoy: Serve the One Pot Tandoori Quinoa hot, garnished with extra cilantro leaves if desired. This dish pairs well with a dollop of yogurt or a squeeze of fresh lemon juice for an extra kick of flavor.

Ingredients

Instructions

Nutrition Facts