Name: One-Pan Tempting Tandoori Quinoa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 2 tablespoons garam masala; 1 tablespoon fresh ginger, minced; 1 cup quinoa, rinsed; 1/4 teaspoon cayenne pepper; 1 cup sweet potatoes, diced into small cubes; 2 cloves of garlic, minced; 1 jalapeno, seeded and minced; 1 teaspoon coconut sugar; Lime juice, for serving; Fresh cilantro, chopped for serving; 1/2 medium red onion, finely chopped; 1 can (14 ounces) of diced tomatoes; Salt and pepper, to taste; 1 and 1/4 cup vegetable broth; 1 can (15 ounces) of chickpeas, drained and rinsed

Quinoa Bowl

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Experience the rush of flavors in this nutritious One-Pan Tempting Tandoori Quinoa. This recipe celebrates the robust spices of Tandoori paired with hearty quinoa, sweet potatoes, and chickpeas. Finished off with a squeeze of lime and fresh cilantro, it's a one-pot wonder!

Vegetarian

Mediterranean

Vegan

Gluten Free

Lactose Free

Oils

milliliter

olive oil

Seasonings

gram

garam masala

Fresh Vegetables

fresh ginger

Grains & Rice

quinoa

cayenne pepper

sweet potato

garlic

jalapeno

Sugars & Sweeteners

coconut sugar

Juice

lime juice

fresh cilantro

red onion

Canned Vegetables

diced tomatoes

Salt & Pepper

Stocks & Broths

vegetable broth

Beans & Legumes

garbanzo beans

Calories

Vitamin K

Vitamins

Lycopene

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Water

Carbohydrates

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Vitamin A

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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One-Pan Tempting Tandoori Quinoa

Baking Goods

Produce

Pasta, Sauces, Grain

Beverages

Meal

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Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and stir occasionally until they start to soften.

Mix in the red onion and continue stirring until it becomes tender.

Stir in minced garlic, jalapeno, and ginger to the skillet and sauté until the spices release their aroma.

Pour in the garam masala and cayenne pepper and briefly stir for about 30 seconds.

Add in the rinsed quinoa, vegetable broth, chickpeas, diced tomatoes, and coconut sugar. Combine all these ingredients well.

Bring the mix to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer. Make sure to stir occasionally.

Continue cooking until the quinoa and sweet potato cubes are thoroughly cooked, which should take about 20 minutes.

If you find the mix too watery, remove the lid and simmer for a few more minutes until the excess liquid evaporates.

Taste the quinoa and season with the desired amount of salt and pepper. Adjust the spices if necessary.

Serve this scrumptious tandoori quinoa with a squeeze of fresh lime juice and a sprinkle of freshly chopped cilantro.

One-Pan Tempting Tandoori Quinoa

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