Ingredients
- 1/3 cup quinoa, dry (rinsed)
- 1 cup water
- 1 pinch salt
- 1 tablespoon oil (olive oil)
- 1 teaspoon garlic, minced
- 1 small sweet onion, chopped
- 1 cup button mushroom, sliced
- 1 small sweet potato, peeled and diced
- Water, as needed
- 1/4 teaspoon cayenne pepper
- Salt and pepper
- 1/4 cup slivered almonds (lightly toasted)
How to Make
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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.
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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.
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Step 3: Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper.
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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.
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Step 5: Divide the quinoa among 4 plates and ladle the vegetables over the quinoa.
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Step 6: Sprinkle with almond slivers.
We hope you enjoy this recipe!
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