Over a bed of quinoa, sweet potatoes, onions, mushrooms, and chopped nuts are placed. In chilly weather, this recipe is ideal as a warm supper or side dish.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ 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
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
- ¼ cup chopped, toasted pecans
Instructions
- Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
- 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. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Reviews
This recipe is perfect. I make it all the time and it’s even a hit with my son, who is a super picky eater. Try it, you won’t be disappointed.
I used (what I had) a small sweet potato, small squash(both nuked to 3/4 done) , baby portabella mushrooms, and red and green onion. I had precooked quinoa to use up, so I mixed it into the pan after the mushrooms were nearly done with the veg’s to heat. I liked the spice/heat level but felt it needed something, so I added 1/2 tsp or so of dried thyme and it really complimented the mushrooms. Good overall flavor. I will make this again. Thanks
Oh, yum! I LOVED this dish; it was delish!!
Absolutely the best dinner I have made in quite a long time. Know I have 2 packs of quinoa somewhere, but just couldn’t find. Subbed farro/spelt. Still good! I and one of my kids are vegetarian but not yet vegan, so some grated parm on top. Will be checking out lep413’s other recipes!
I left out the mushrooms because I didn’t have any on hand, and both my quinoa and sweet potatoes were ready in about 10 minutes, instead of 20. It was delicious and I’ll be adding this to our regular rotation.
I like to add peas – mainly for color. This is good. It does make a lot though. I served it as a side dish with some ribs tonight and there was quite a bit left over. My husband told me not to throw it away as it would be delicious if I added some diced chicken and served it as a meal. That’s my plan for later in the week.
I like to add peas – mainly for color. This is good. It does make a lot though. I served it as a side dish with some ribs tonight and there was quite a bit left over. My husband told me not to throw it away as it would be delicious if I added some diced chicken and served it as a meal. That’s my plan for later in the week.
I used vegetable stock instead of water and cinnamon with a pinch of cayanne. Complete hit! Double quinoa next time.
I enjoyed this tasty combination very much. I did follow other reviewers suggestions to cut back on the cayenne and add cinnamon. I also used roasted, salted pepitas instead of the pecans.
This is delicious and easy to make and with quinoa it’s hard to mess up. The pecans made a nice texture. I didn’t make any changes.
I made the recipe as written except I always add a vegetable cube to my quinoa when cooking for any recipe. I started with a 1/4 tsp cayenne pepper , and decided not to add anymore. I did add a pinch of cinnamon. I didn’t like the mushrooms in this even though I like mushrooms. Over all I like the recipe, but like others think it could use something. Maybe golden raisins?
I made the recipe as written except I always add a vegetable cube to my quinoa when cooking for any recipe. I started with a 1/4 tsp cayenne pepper , and decided not to add anymore. I did add a pinch of cinnamon. I didn’t like the mushrooms in this even though I like mushrooms. Over all I like the recipe, but like others think it could use something. Maybe golden raisins?
Definitely need to make in chicken stock instead of water but very good
Too spicy and the mushroom and quinoa flavor just melded together. Easy enough to cook though. Make more quinoa than the recipe calls for.
Made this for lunch today. I substituted chicken broth for the water to cook the quinoa and left out the cayenne (personal preference). I will try it with cinnamon next time and I think I will also try it with some thyme. My oldest told me I could fix it again soon and there were no leftovers.
I used 1/3 onion, double garlic, large sweet potato, 8oz package of baby portabella. (Could even use more if you love mushrooms.) I steamed the vegetables in broth and used that as a little bit of sauce. Topped with Parmesan cheese.
There were a few reviews that said to add cinnamon and I did, it was good! I got a little crazy and added some brown sugar. Wow, that added the complexity I was looking for. It was sweet, spicy, and perfectly seasoned.
This meal was extremely bland. It definitely needs something more. It was tolerable to eat, but don’t think I will make this again.
I really enjoyed this! I tripled it for a main dish for our family of two adults and three small boys and I think I should have quadrupled it. I greatly reduced the cayenne for the children’s sake. I will definitely make this again.
Very good. Served it as a main course. Cooked the potato in the microwave, then peeled an diced it. Added 1 TBS curry, 1 tsp ground cumin and 1/2 tsp cinnamon. added dried cranberries a few minutes before it was done. Used just a pinch of cayenne pepper. Husband, who likes meat for dinner, liked it so much, he had second helpings.
This recipe is awesome! I cooked the quinoa in vegetable broth with a dried pepper to give it a little more spice. I sautéed some kale greens! Yum, yum!