Quinoa with Sweet Potato and Mushrooms

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.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 173 Calories

Ingredients

• 1 pinch salt
• 1 cup water
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 teaspoon minced garlic
• 1 small sweet onion, chopped
• 1 small sweet potato, peeled and diced
• 1 cup crimini mushrooms, sliced
• 0.25 teaspoon cayenne pepper
• 0.33333334326744 cup quinoa
• 0.25 cup chopped, toasted pecans

Recipe Instructions

Step 1

Toast quinoa in a dry saucepan over medium heat, stirring often until it smells nutty, about 5 minutes. Add water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.

Step 2

Meanwhile, heat oil in a large skillet over medium heat. Add garlic and onion, and cook until translucent, about 5 minutes. Add mushrooms, potato, cayenne, salt, and black pepper to taste. Cover the skillet, reduce heat to medium-low, and cook, stirring occasionally, until potato is soft, about 20 minutes. Add a splash of water if needed to keep vegetables from burning.

Step 3

Spoon vegetable mixture over a bed of quinoa and sprinkle with pecans to serve.