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.
Provided by lep413
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.3 g, Fat 9.2 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 108.1 mg, Sugar 2.4 g
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