Description
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.
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
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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4