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Home > Sweet potato mushroom quinoa

Sweet potato mushroom quinoa

Recipe Information

Servings 4
Preparation Time 25 Minutes
Cook Time 30 Minutes
Total Time 55 Minutes
Difficulty Easy
Main Ingredient Quinoa; Mushrooms; Sweet Potatoes
Category Rice & Grains; Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Cuisine American
Cook Method Stove Top; Sautéing
Diet Low Calorie; Low Fat; Low Cholesterol; Low Carb; Heart Healthy; Vegetarian; Vegan; Gluten Free


  • 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

  • Cholesterol: 0mg

  • Sodium: 224mg

  • Potassium: 249mg

  • Carbohydrate: 19g

  • Fiber: 4g

  • Protein: 4g