One Pot Tandoori Spiced Quinoa and Veggies

There is always room in the recipe books for one pot meals. This one pot tandoori spiced quinoa and veggies is a staple in our home. It is easy, fast, and packed with flavor. It takes vegetables to the next level. I love cooking with Indian spices like garam masala. I’m always in the mood for Indian food so this is a favorite of mine. This makes for a great and healthy, protein packed meal for the entire family. Feel free customize it with your favorite vegetables. Also, if you aren’t a big fan of spicy, leave out the cayenne pepper. I love how it’s allergy friendly too – vegan, gluten-free, and oil free!  One Pot Tandoori Spiced Quinoa and VeggiesOne Pot Tandoori Spiced Quinoa and VeggiesOne Pot Tandoori Spiced Quinoa and VeggiesOne Pot Tandoori Spiced Quinoa and VeggiesOne Pot Tandoori Spiced Quinoa and VeggiesOne Pot Tandoori Spiced Quinoa and VeggiesOne Pot Tandoori Spiced Quinoa and Veggies
Serves 4

1 1/2 cups diced sweet potatoes (a small dice is best)
1/2 red or yellow onion, finely chopped
3-4 cloves garlic, minced
1 zucchini diced
1 Tbsp minced fresh ginger
1-2 Tbsp garam masala
(optional) 1/4 tsp. cayenne pepper
1 cup quinoa, rinsed
1 1/4 cups vegetable broth + extra for cooking/sautéing
1 1/2 cups cooked chickpeas (equal to one 15 oz. can)
1 1/2 cups diced tomatoes (equal to one 14 oz. can)
1 tsp pure maple syrup
salt and pepper, to taste
fresh lime or lemon juice for serving

In a large skillet on medium high heat, add the sweet potatoes and a splash of vegetable broth. Stir and cook the sweet potatoes, stirring frequently, for about 6-8 minutes or until softened (add a little more broth if burning).

Add the onion, zucchini, and a splash more of veggie broth if drying out, and cook for another 2-3 minutes, stirring frequently, until softened. Add the garlic 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 maple syrup, 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.


(Recipe adapted from Yup It’s Vegan!)


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