Quinoa with Sweet Potato and Mushrooms recipe

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Ingredients

⅓ 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
¼ teaspoon cayenne pepper
salt and pepper to taste
¼ cup chopped, toasted pecans

Nutrition Info

173.3 calories
carbohydrate: 19.3 g
cholesterol: : -
fat: 9.2 g
fiber: 3.5 g
protein: 4.4 g
saturatedFat: 1 g
servingSize: -
sodium: 108.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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