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 caloriescarbohydrate: 19.3 gcholesterol: : -fat: 9.2 gfiber: 3.5 gprotein: 4.4 gsaturatedFat: 1 gservingSize: -sodium: 108.1 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Quinoa with Sweet Potato and Mushrooms
Directions
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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.