Quinoa with Sweet Potato and Mushrooms
Recipe: #11410
December 04, 2013
"A great side dish, or main dish light supper."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (150.5 g)
- Calories 180.3
- Total Fat - 8.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 23.1 mg
- Sodium - 406.3 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 2.5 g
- Sugars - 2 g
- Protein - 10.6 g
- Calcium - 37 mg
- Iron - 1.5 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix quinoa, water and salt in a saucepan. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
Step 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.
Step 3
Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper.
Step 4
Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Add water into the skillet as needed to keep the vegetables from drying out and sticking.
Step 5
Divide the quinoa among 4 plates and ladle the vegetables over the quinoa.
Step 6
Sprinkle with almond slivers.
Tips
No special items needed.
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