Ingredients
Ingredients – 1 cup quinoa – 1 tablespoon olive oil – 2-3 cloves garlic finely chopped – 1 medium onion finely chopped – 1 stalk celery finely chopped – 1 medium tomato chopped – 1 medium carrot chopped – ½ cup peas – ½ cup canned chickpeas – ¾-1 teaspoon salt adjust as per taste – 3 cups vegetable stock – 3 cups water – ½ lemon – 1 cup spinach Spices: – 1 bay leaf – ½ teaspoon ground turmeric – 1 teaspoon ground cumin – 1 teaspoon garam masala – ½ teaspoon chili powder
Heat olive oil in the inner pot of the Instant Pot and add bay leaf, chopped onion, garlic, and celery. Saute for 3 minutes. Next, add the quinoa, diced tomatoes, carrots, peas, and chickpeas. Add salt and spices - turmeric powder, cumin powder, chili powder, and garam masala.
Mix well and saute for 2 minutes. Add the vegetable stock and water.
Secure the IP lid and set it to soup mode for 4 minutes. Do a natural pressure release for 5 minutes, then do a quick release of any remaining pressure.
Add the spinach leaves and lemon juice. Simmer for one minute, until the spinach wilts.