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
- 0.33 cups quinoa
- 1 cup water
- salt to taste
- 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
- 0.25 teaspoons cayenne pepper
- ground black pepper to taste
- 0.25 cups chopped , toasted pecans
Instructions
-
1
Toast quinoa in a dry saucepan over medium heat, stirring often until it smells nutty, about 5 minutes. Add water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
-
2
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and onion, and cook until translucent, about 5 minutes. Add mushrooms, potato, cayenne, salt, and black pepper to taste. Cover the skillet, reduce heat to medium-low, and cook, stirring occasionally, until potato is soft, about 20 minutes. Add a splash of water if needed to keep vegetables from burning.
-
3
Spoon vegetable mixture over a bed of quinoa and sprinkle with pecans to serve.
Nutrition Facts
Per serving
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