Quinoa with Sweet Potato and Mushrooms

Quinoa with Sweet Potato and Mushrooms

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"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

55 m {{adjustedServings}} servings 173 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

120
  1. 170 Ratings

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I love finding new recipes using quinoa. This one was a little spicy for me. Next time I'll make the following modifications: 1, replace ¼ t cayenne with ¼ t cinnamon (cinnamon is the perfect ...

Overall a good and healthy recipe. I just thought it need a bit more flavor so I sprinkled in a little Goya Adobo seasonings. It was good but; still needed a little something. Next time I think ...

This is an excellent vegetarian/vegan dish! Very flavorful. I used 1 1/2 cups of portabella mushrooms, added 1/4 water to the vegetable pan before covering, and increased the cayenne pepper just...