Quinoa with Sweet Potato and Mushrooms Recipe - Allrecipes.com
Quinoa with Sweet Potato and Mushrooms Recipe
  • READY IN 55 mins

Quinoa with Sweet Potato and Mushrooms

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2009

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.

 
Most Helpful Critical Review
Jan 19, 2010

"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!

 
Jul 18, 2008

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.

 
Jul 12, 2008

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.

 
Mar 11, 2010

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.

 
Apr 24, 2008

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.

 
Dec 07, 2010

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.

 
Dec 03, 2010

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!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 224 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Sweet Potato Puff

Learn how to make sweet potato puff topped with crunchy pralines.

T's Sweet Potato Fries

Put a delicious and healthy spin on French fries.

Sweet Potato Casserole II

See how to make fluffy sweet potatoes with a crunchy pecan topping.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States