Quinoa with Sweet Potato and Mushrooms
Elevate your weeknight meals with this wholesome and flavorful Quinoa with Sweet Potato and Mushrooms recipe. Packed with plant-based protein, earthy spices, and vibrant vegetables, this dish is as nourishing as it is delicious. Tender quinoa serves as the perfect base for sweet and caramelized cubes of roasted sweet potato, paired with golden, umami-rich mushrooms cooked with garlic and a perfectly balanced blend of cumin, thyme, and paprika. Ready in just 40 minutes, this one-pan wonder is ideal for busy days and versatile enough to enjoy as a standalone meal or a hearty side dish. Garnished with fresh parsley for a pop of color and freshness, this gluten-free and vegetarian-friendly recipe will quickly become a healthy favorite in your kitchen.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium sweet potato
- 2 tablespoons olive oil
- 8 ounces button mushrooms
- 2 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
While the quinoa cooks, peel and dice the sweet potato into small cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potato cubes and cook, stirring frequently, for about 8-10 minutes or until they are tender and slightly golden. Remove from the skillet and set aside.
Thinly slice the mushrooms and mince the garlic cloves.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the mushrooms and garlic, cooking over medium heat until the mushrooms are golden and have released their moisture, about 5-7 minutes.
Stir in the ground cumin, dried thyme, paprika, salt, and black pepper. Cook for an additional minute to toast the spices.
Add the cooked sweet potatoes back into the skillet with the mushrooms and stir to combine.
Finally, mix the cooked quinoa into the skillet, ensuring all ingredients are evenly distributed. Taste and adjust the seasoning if needed.
Transfer the quinoa mixture to a serving bowl and garnish with freshly chopped parsley for a burst of freshness before serving.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
