> Sweet potato mushroom quinoa
Sweet potato mushroom quinoa
- 1/3 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
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1/4 cup chopped, toasted pecans
Stir the quinoa in a saucepan over medium heat for 5 minutes or until fragrant. Add the water and a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer 15-20 minutes until tender.
Meanwhile, heat the olive oil in a large skillet over medium heat and cook the garlic and onion until soft and translucent, about 5 minutes. Add the mushrooms, diced sweet potato, and cayenne pepper to the skillet. Season with salt and pepper. Reduce heat, cover, and simmer 20 minutes, occasionally stirring. Add a splash of water to skillet as needed to keep vegetables from burning.
Serve the vegetables on a bed of quinoa. Sprinkle with pecans to garnish.
Nutrition (per serving)
Calories: 173 cal
Total fat: 9g
Saturated fat: 1g