Ingredients
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⅓ cup quinoa
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1 cup water
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salt to taste
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1 tablespoon olive oil
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1 teaspoon minced garlic
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1 small sweet onion, chopped
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1 cup crimini mushrooms, sliced
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1 small sweet potato, peeled and diced
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¼ teaspoon cayenne pepper
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ground black pepper to taste
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¼ cup chopped, toasted pecans
Directions
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Toast quinoa in a dry saucepan over medium heat, stirring often until it smells nutty, about 5 minutes. Add water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
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Meanwhile, heat oil in a large skillet over medium heat. Add garlic and onion, and cook until translucent, about 5 minutes. Add mushrooms, potato, cayenne, salt, and black pepper to taste. Cover the skillet, reduce heat to medium-low, and cook, stirring occasionally, until potato is soft, about 20 minutes. Add a splash of water if needed to keep vegetables from burning.
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Spoon vegetable mixture over a bed of quinoa and sprinkle with pecans to serve.
Nutrition Facts (per serving)
| 173 | Calories |
| 9g | Fat |
| 19g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 173 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 1g | 5% |
| Sodium 108mg | 5% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 4g | 13% |
| Total Sugars 2g | |
| Protein 4g | 9% |
| Vitamin C 3mg | 3% |
| Calcium 29mg | 2% |
| Iron 1mg | 7% |
| Potassium 249mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
