Keys Quinoa with Sweet Potato and Mushrooms

This savory dish combines the earthy sweetness of sweet potatoes with the hearty texture of quinoa and mushrooms, topped with toasted pecans. Perfect as a warm, satisfying meal or a side dish during cold weather. 

Prep Time: 25 mins Cook Time: 30 mins Servings: 12–14 

Ingredients 

1. 2 cups quinoa 

2. 4 cups water 

3. 1 ½ teaspoons salt, to taste 

4. 4 tablespoons olive oil 

5. 2 teaspoons minced garlic 

6. 2 medium sweet onions, chopped 

7. 2 cups crimini mushrooms, sliced 

8. 4 small sweet potatoes, peeled and diced 

9. 1 teaspoon cayenne pepper 

10. ½ teaspoon ground black pepper, to taste 

11. ½ cup toasted pecans, chopped 

    
    

    

    
    

Directions 

12. 1. Rinse the quinoa under cold water. In a saucepan, toast the quinoa over medium heat until it smells nutty, about 5 minutes. Add 4 cups water and 1 ½ teaspoons salt, bring to a boil, then reduce heat to low and cover. Simmer until quinoa is tender, about 20 minutes. 

13. 2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and onions, and cook until softened, about 5 minutes. 

14. 3. Add mushrooms and sweet potatoes, cayenne, and black pepper to taste. Stir and cook, covered, for about 15-20 minutes, or until sweet potatoes are soft. Add a splash of water if needed to prevent sticking. 

15. 4. Serve the vegetable mixture over a bed of cooked quinoa and sprinkle with toasted pecans. 

    
    

Suggestions 

16. Add a handful of spinach or peas for added color and texture. 

17. For an extra creamy version, stir in some coconut milk when cooking the vegetables. 

18. If you're craving more protein, add chickpeas or lentils to the vegetable mix. 

19. For added depth of flavor, try roasting the sweet potatoes with a little cinnamon and nutmeg. 

20. This dish pairs wonderfully with a simple green salad or some roasted vegetables on the side.