Step 1

Brown meat on sauté setting, no oil needed. Brown for 2-3 minutes. Drain fat, reserving 1 tablespoon for the pot.

Step 2

Add onion and garlic and sauté for another 2 minutes until onions are translucent.

Step 3

Turn off sauté mode. Add the remaining ingredients to the instant pot. Except the toppings.

Step 4

Stir all ingredients together with the broth. Close the lid and place pressure cooker on manual for 16 minutes, slow release.

Step 5

Season and garnish to your liking.

Step 6

Freezer friendly. Store in airtight container in freezer for up to 3-4 months.

Step 7

Add oil and ground sausage to a skillet over medium-high heat and brown for 5 minutes. Drain fat and add meat to slow cooker.

Step 8

In the same skillet, sauté onions and carrots for 5 minutes, adding garlic in the final 1 minute; set aside.

Step 9

Add 1 cup uncooked quinoa and broth/stock to the sausage in the slow cooker. Stir everything together.

Step 10

Stir in the sautéed vegetables, soy sauce, tomato sauce, spices, and chickpeas. Mix all together in the slow cooker and set to low for 3 or 4 hours.

Step 11

– Check it again close to 3  hours to see if quinoa has absorbed the liquid. If it has, then change setting to warm. If it hasn’t, keep on high for another 30 minutes to an hour. Stir in additional broth as needed, if desired.

Step 12

Season with salt and pepper to your liking and keep warm until ready to serve.

Step 13

Serve with desired toppings.