Recipe by lep413
"Sweet Potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sweet onion, chopped
crimini mushrooms, sliced
sweet potato, peeled and diced
salt and pepper to taste
chopped, toasted pecans
I love finding new recipes using quinoa. This one was a little spicy for me. Next time I'll make the following modifications: 1, replace ¼ t cayenne with ¼ t cinnamon (cinnamon is the perfect companion for sweet potatoes and pecans); 2, begin preparing and cooking the vegetables first (before cooking the quinoa); 3, add an extra tablespoon of olive oil prior to adding the mushrooms, sweet potatoes and spices; 4, five minutes into cooking the vegetables add ¼ cup of water to the vegetables. I loved this so much, I’m thinking of adding this to our Thanksgiving menu. Thank you lep413 for a delicious recipe.
"one onion' is a loose measure and apparently my onion was too big (and we LOVE onions at our house). Here are a few tips/things I'll try next time: TIME SAVER: Microwave your sweet potato and then add it to the pot so you don't to wait 20 mins. Worked out great. KID FRIENDLY: Subtract cayenne and mushrooms, add cinnamon and dried cranberries; use 1/2 an onion not a whole MONEY SAVER: Use Craisins instead of dried cranberries Enjoy!
Overall a good and healthy recipe. I just thought it need a bit more flavor so I sprinkled in a little Goya Adobo seasonings. It was good but; still needed a little something. Next time I think I will use chicken or veggie broth to cook the quinoa. I diced the sweet potato very small and added frozen peas for extra color and texture. Will definitely make this again.
This is an excellent vegetarian/vegan dish! Very flavorful. I used 1 1/2 cups of portabella mushrooms, added 1/4 water to the vegetable pan before covering, and increased the cayenne pepper just a bit, which gave this a nice kick. Some fresh spinach added into the vegatable pan in the last 5 minutes would also be great! I'll be making this again for sure.
This was my first time making quinoa and I thought this was a pretty good dish. Eating quinoa is kind of like eating brown rice. I used a little less cayenne than called for and added just a dash of cinnamon. It's a nice combination of sweet, savory and spicy--definitely an interesting and out of the ordinary combo.
This was the first time I've tried quinoa and it was really good. Even my picky husband enjoyed it. I used regular mushrooms since thats what I had on hand and I didn't use the nuts. It was a little too spicy for me, but thats the way my husband likes it! I will definetly make this again, maybe next time I will try and add extra veggies and a little less cayenne pepper.
I used 1 cup quinoa & 2 cups of water (seasoned with 1/2 packet of onion soup mix). I rinsed the quinoa before toasting. I was worried when it was done because the quinoa seemed 'goupy'. I made this recipe for work-week lunches. I ate this the next day at room temperature and it was a really good lunch with good flavor.
Wonderful! My first time trying quinoa and I really enjoyed this. I did add a sprinkle of pumpkin pie spice. I will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa with Sweet Potato and Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 83
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
Learn how to make sweet potato puff topped with crunchy pralines.
Put a delicious and healthy spin on French fries.
See how to make fluffy sweet potatoes with a crunchy pecan topping.