Quinoa with Sweet Potato and Mushrooms |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Sweet Potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather. Ingredients:
1/3 cup quinoa |
1 cup water |
1 pinch salt |
1 tablespoon olive oil |
1 teaspoon minced garlic |
1 small sweet onion, chopped |
1 cup crimini mushrooms, sliced |
1 small sweet potato, peeled and diced |
1/4 teaspoon cayenne pepper |
salt and pepper to taste |
1/4 cup chopped, toasted pecans |
Directions:
1. Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
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