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Ingredients
| quinoa: 1/3 cup |
| water: 1 cup |
| salt: 1 dash |
| olive oil: 1 tsp |
| garlic (crushed): 1 tsp (Minced) |
| onions: 1 (Chopped) |
| crimini mushrooms: 1 cup (Sliced) |
| sweet potatoes: 1 whole potato (peeled and diced) |
| cayenne pepper: 1/4 tsp |
| black pepper: 1 dash |
| pecans (chopped): 1/4 cup (Toasted) |
Quinoa with Sweet Potato and Mushrooms
Credit: allrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- 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.