Quinoa with Sweet Potato and Mushrooms

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 pepper to taste
• 1/4 cup chopped, toasted pecans

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa well in a fine-mesh strainer. Bring the 1 cup of water and the pinch of salt to a boil in a small saucepan, stir in the quinoa, cover, and simmer on low for about 15 minutes until the water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

2. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chopped sweet onion and cook, stirring occasionally, for 5 minutes until softened.

3. Add the diced sweet potato to the skillet with a splash of water, cover, and cook over medium-low heat for 8 to 10 minutes, stirring once or twice, until the potato is just tender when pierced with a knife.

4. Add the sliced crimini mushrooms and cook uncovered over medium heat for 5 minutes, stirring, until they release their liquid and begin to brown.

5. Stir in the minced garlic and cayenne pepper and cook for 1 minute until fragrant. Season with salt and pepper to taste.

6. Fold the cooked quinoa into the skillet with the vegetables and cook together for 2 minutes to combine and heat through.

7. Spoon into bowls and sprinkle with the chopped toasted pecans before serving.