Indian-style Quinoa Soup (Instant Pot)
This Instant Pot vegetable quinoa soup is a hearty and delightful dish that can be enjoyed throughout the year. Loaded with a medley of vegetables and enriched with warming spices, this Indian-style quinoa soup is a true crowd-pleaser. Soup season or not, this vegan and gluten-free creation is sure to satisfy.
Servings: 6
Calories: 178kcal
Equipment
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 (use store-bought or homemade garam masala)
- ½ teaspoon chili powder
Instructions
Prep:
- Wash the quinoa thoroughly. Drain all the water and set it aside.
- Chop the vegetables and set them aside.
Make the soup:
- Set the Instant Pot in saute mode and add oil.
- Once it heats, add bay leaf, onion, celery, and garlic. Saute for 3-4 minutes, until the onion softens.
- Add the quinoa, tomatoes, carrots, peas, and chickpeas.
- Add salt, chili powder, ground cumin, turmeric, and garam masala.
- Mix well and saute for 2 minutes.
- Add the stock and water.
- Secure the IP lid and set it to soup mode for 4 minutes.
- Do a natural release of pressure for 5 minutes, then do a quick release.
- Add the spinach leaves and lemon juice.
- Put the Instant Pot back in saute mode and simmer the soup for one minute, until the spinach wilts.
- Serve hot.
Video
Notes
It is important to wash and rinse the quinoa grains thoroughly in cold water before using them. This will help in getting rid of any bitter taste if present.
I am using the 'Soup' mode in my Instant Pot. However, you can use the 'Pressure cook' option on your Instant Pot or electric pressure cooker. Set the pressure valve to the sealing position and adjust the cooking time to 6 minutes on high pressure.
Nutrition
Calories: 178kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 829mg | Potassium: 392mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2774IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 2mg