Quinoa with Sweet Potato and Crimini Mushrooms

1. 1

   Toast the quinoa in a dry saucepan over medium heat, stirring frequently until it smells nutty, about 5 minutes. Add the water and salt. Bring to a boil, then lower the heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.

2. 2

   Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and the onion, and cook until translucent, about 5 minutes. Add the mushrooms, the potato, the cayenne, the salt, and black pepper to taste. Cover the skillet, reduce the heat to medium-low, and cook, stirring occasionally, until the potato is soft, about 20 minutes. Add a splash of water if needed to prevent the vegetables from burning.

3. 3

   Spoon the vegetable mixture over a bed of quinoa and sprinkle with pecans to serve.

• Calories 195.71 kcal Moderate
• Protein 4.9 g Low Source
• Carbs 21.39 g Moderate
• Total Fat 10.75 g Moderate
• Saturated Fat 1.04 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.06 mg Low Source
• Sodium 13.69 mg Low Source
• Fiber 4.59 g Moderate
• Sugar 3.49 g Moderate
• Added Sugar 2.49 g Low Source
• Calcium 26.61 mg Low Source
• Iron 1.25 mg Low Source
• Potassium 126.9 mg Low Source
• Vitamin A 0.04 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.24 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Garlic 🧄
• Onions 🧅