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. 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. 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. 3 Spoon vegetable mixture over a bed of quinoa and sprinkle with pecans to serve.

Nutrition per serving