Very tasty, high in fiber and protein, and a good way to get your grains. :)

Ingredients

1/2	cup quinoa
1 1/2	cup water
2	dash of salt
1	tablespoon olive oil
1	teaspoon minced garlic
1	small sweet onion
1	cup crimini mushrooms
1	sweet potato
1/4	teaspoon cayenne pepper
1	dash of pepper

Directions

1. 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.
   
   
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. 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.
   
   

Categories

Beans, Vegetables, First Course, Side Dish, Christmas, Hanukkah, Thanksgiving, Boil, Fry, Saute, Simmer, Stir Fry, Vegetarian, Gluten-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in manganese Very high in vitamin A