Flavorful and nutritious one pot tandoori quinoa, with everything cooked in one pan. Tandoori spices are accented with chickpeas, tomatoes, and fresh cilantro.
Recipe by Yup, it's Vegan on March 28, 2015
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Rating
4.73 stars (37 reviews)
Keywords
one pot tandoori quinoa
Ingredients
1 tbsp olive oil (or coconut oil, or other plain oil)
1 cup diced sweet potatoes ((115 grams) (a small dice is best) (equals 1 small sweet potato or 1/2 of a large one))
1/2 red onion (finely chopped)
2 cloves garlic (minced)
1 jalapeno or 2 Indian green chiles (seeded and minced)
1 tbsp minced fresh ginger
2 tbsp garam masala ((see notes))
(optional) 1/4 tsp. cayenne pepper
1 cup uncooked quinoa (rinsed)
1 and 1/4 cups low-sodium vegetable broth
1 and 1/2 cups cooked chickpeas ((equal to one 15 oz. can))
about 1 and 1/2 cups diced tomatoes ((equal to one 14 oz. can))
1 tsp coconut sugar ((or brown sugar))
salt and pepper (to taste)
fresh lime juice ((lemon also works), for serving)
chopped fresh cilantro (for serving)
Categories
Indian
Main Course
Cuisine
gluten-free
vegan
vegetarian
Steps
In a large skillet, heat the olive oil over medium-high heat. Add the sweet potatoes and stir.
Cook the sweet potatoes, stirring frequently, for about 6-8 minutes or until softened significantly.
Add the onion and cook for another 2-3 minutes, stirring frequently, until softened. Add the garlic, chiles, and ginger, and cook for another minute until fragrant. Finally, stir in the garam masala and (optional) cayenne pepper and cook for 30 seconds.
Add the quinoa, vegetable broth, chickpeas, tomatoes, and sugar, and stir to combine. Bring the mixture to a boil, then reduce to a simmer and cover, stirring occasionally.
Cook until the quinoa and sweet potatoes are cooked through, about 20 minutes. If there seems to be too much liquid, simmer uncovered for a few minutes to evaporate the excess. If the liquid runs out before the quinoa is done, add more water or broth and continue simmering. Add salt, pepper, and additional garam masala and cayenne to taste.
Serve with a squeeze of fresh lime or lemon juice and a generous sprinkle of chopped cilantro.
Nutitrion
Serving Size: 1 fourth recipe
Calories: 337 kcal
Carbohydrates: 56 g
Protein: 12 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 640 mg
Sugar: 7 g
Unsaturated Fat: 5 g
Reviews
calgal on 2022-03-27 (5 stars): Funny, I made this tonight with zero oil and it was excellent! I have a ceramic nonstick pan and it didn't stick at all. I made it as written, other than the oil.
Orsolya on 2021-12-13 (5 stars): My family loved it, thank you!
Sue on 2021-07-13 (5 stars): Thanks for this easy and delicious recipe. Used a heaping tablespoon of spice (gmasala) and cooked in IP under high pressure for 6 minutes. When pressure came down I added the lime and cilantro. Very yummy!
Becky on 2021-05-27 (3 stars): Followed the directions exactly but the quinoa did not cook fully. I had to cook it for 30 minutes longer than the recipe said and add another cup of broth before it finally cooked. Otherwise it tasted great and was really easy to make. Just needed a little more spice.
Andrea on 2021-05-07 (5 stars): This is delicious and it is my first time making quinoa. I added cumin seeds and sautéed with the onions in the oil. Wonderful thank you !
Doodlesroo on 2020-01-31 (4 stars): I just made this exactly as listed. I used fresh Roma tomatoes. I'll definitely make it again but I'll use less Garam Masala next time (I'm a big fan of GM but unfortunately it overpowered everything here). Next time I'll just put 1 TBSP. Just FYI, after I added the stock, tomatoes, quinoa etc, I added an additional 1/2 cup of water & cooked in the instant pot for 6 mins at high pressure, quick release. It was cooked to perfection. I stirred in some spinach & baby bok choy & baby kale at this point & served with a squeeze of lime & a generous 1/4 cup per bowl of cilantro....it was really really good & fed 4 hungry (and now satisfied) adults. Thank you!! Love your website & easy one-pot recipes!!
Ravi N Shankar on 2019-09-11 (5 stars): You could easily stuff this delicious quinoa dish into a green or yellow sweet capsicum (bell pepper) and bake them to make bring about the really delicious flavors of the peppers into it.
Kathy Britt on 2019-02-07 (5 stars): This is an amazing recipe. Made it tonight and loved it. I can't wait to have it again for lunch tomorrow. :-)
Shannon @ Yup, it's Vegan on 2019-01-27 (5 stars): Hi Anne,
I'm honestly not sure what could have happened with this. The quinoa in this recipe shouldn't cook for a significantly different time than it would in any other recipe. My guess would be that your simmer is too slow or if you are using a thin metal pan it might not be getting up to temperature inside because that sort of pan releases a lot of heat out of the sides. If the quinoa never cooked through then the quinoa itself may be the culprit? Sorry, i really don't know.
Anne on 2019-01-25 (2 stars): Hi, I couldn’t find where to comment on this recipe. Garam M varied quite a bit since it in the spice blend. I had two kinds and the first one was a old/yucky so I didn’t use it. But that’s not my issue.
The quinoa does not get done after 20 minutes, nor 30. In fact, I’m still waiting. It’s chewy and I’m hoping I don’t have to throw this whole thing out. Normally I make quinoa every week in a skillet with a lid and it takes 15 minutes. Whole Foods 365 brand.
David D on 2019-01-19 (4 stars): Thank you for suggesting additional spices and tomato juices/sauce. I was going to add more tomato based sauce and similar spices myself... it was lacking a full-bodied explosion on my tastebuds! Again, thanks!
eve on 2018-12-03 (5 stars): I love this recipe! actually, I love this and your one pot Mexican quinoa, and will be trying your one pot Moroccan soon. To make the recipe a bit bigger, I add cauliflower and spinach, (I love spinach), plus extra jalapeños, + habaneros when I can get them(I really like heat🌋), and instead of using only veg stock, I also use tomato juice because I love tomatoes too. I keep forgetting to try adding peas, and from reading through the comments, I would like to try adding cumin, as well as using a blend of garam masala and curry powder. Your recipes are regulars in my rotation, and I can't wait to try more! Thanks!
