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One Pot Tandoori Quinoa

Flavorful and nutritious one pot tandoori quinoa, with everything cooked in one pan. Tandoori spices are accented with chickpeas, tomatoes, and fresh cilantro.
Course Indian, Main Course
Cuisine gluten-free, vegan, vegetarian
Keyword one pot tandoori quinoa
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Total Yield 4 servings
Calories Per Serving 337 kcal
Author Yup, it's Vegan

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

Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Add the sweet potatoes and stir.
  2. Cook the sweet potatoes, stirring frequently, for about 6-8 minutes or until softened significantly.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with a squeeze of fresh lime or lemon juice and a generous sprinkle of chopped cilantro.

Recipe Video

Recipe Notes

For variations, try using curry powder instead of or addition to the garam masala; or use different vegetables, adjusting the liquid and cooking time as needed.

The quantity of sweet potatoes is flexible; I have doubled it with good results.

I get a lot of questions about the correct amount of garam masala to use in this recipe and the answer is that it definitely depends on your personal taste and tolerance to spices. It can also depend on the brand and the mixture of various spices used by that brand.

I personally do prepare this recipe with 2 tablespoons of garam masala, which was the originally-listed amount. Most readers have used 2 tablespoons and enjoyed it, but if you think less spice may be appropriate for you and your family, please start with 2-3 teaspoons and mix in additional garam masala if desired at the end of cooking.

Nutrition Facts
One Pot Tandoori Quinoa
Amount Per Serving (1 fourth recipe)
Calories 337 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 640mg 27%
Potassium 314mg 9%
Total Carbohydrates 56g 19%
Dietary Fiber 9g 36%
Sugars 7g
Protein 12g 24%
Vitamin A 100%
Vitamin C 18%
Calcium 9%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.