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 |
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.
Calories: 173 cal
Total fat: 9g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 224mg
Potassium: 249mg
Carbohydrate: 19g
Fiber: 4g
Protein: 4g