About this recipe:Sweet Potato, onion, mushrooms and nuts are served over a bed of toasted quinoa. This vegan recipe is perfect as a warm main or side dish on a chilly evening.
5 tablespoons quinoa
1 pinch salt
1 tablespoon olive oil
1 teaspoon minced garlic
1 small onion, chopped
100g crimini mushrooms, sliced
1 small sweet potato, peeled and diced
1/4 teaspoon cayenne pepper
salt and pepper to taste
4 tablespoons chopped, toasted pecans
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Method Prep:25min › Cook:30min › Ready in:55min
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 the 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 frying pan 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 frying pan, 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 frying pan if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.