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.

Quinoa-with-Sweet-Potato-and-Mushrooms
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Quinoa with Sweet Potato and Mushrooms

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4

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

Instructions

  • 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.
  • 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.

Notes

Adapted from All Recipes

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