I recently bought a bunch of quinoa with a friend, and since then I’ve been looking for some great new recipes. Lately we’ve been enjoying cooler weather off and on, so this warming meal really appealed to me. The quinoa cooks while you’re getting everything else ready,
The toasted pecans smell heavenly!
And that tiny bit of cayenne pepper actually adds a pretty good kick!
As usual with me, this recipe stand pretty well on it’s own.
- 1/3 cup quinoa
- 1 cup water
- 1 pinch salt
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 small sweet onion, chopped
- 8 oz baby bella mushrooms, sliced
- 1 small sweet potato, peeled and diced
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- Small handful spinach
- 1/4 cup chopped, toasted pecans
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. Add spinach right before serving, stir to wilt.
Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.