SWEET POTATO and MUSHROOM QUINOA MEDLEY
1/3 cup quinoa, rinsed
1 cup beef broth
Pinch of salt
1 Tbsp coconut oil
1 tsp minced garlic
1 small sweet onion, chopped
1 cup crimini mushrooms, sliced
1 sweet potato, diced
Chipotle chili powder
Dash of cinnamon
Splash of balsamic vinegar
Fresh spinach, optional
1/4 cup chopped, toasted pecans
~ Stir quinoa in a saucepan over medium heat until begins to toast and pop, about 5 minutes
~ Pour in broth, bring to boil then cover and simmer until quinoa is tender, about 20 minutes
~ Meanwhile, heat oil in a large skillet over medium heat
~ Stir in garlic and onion and cook until onion has softened
~ Add mushrooms, sweet potato, splash of balsamic, chipotle chili powder and cinnamon; season with salt
and pepper
~ Cover and reduce heat; cook until sweet potato is soft, about 20 minutes; stirring occasionally NOTE: Add
a splash of stock or water if veggies start to burn
~ If using spinach, add during last few minutes to allow it to start to wilt
~ Lightly toss sweet potato mixture with cooked quinoa and toasted pecans
Variation: Instead of beef broth, chipotle chili powder, cinnamon and balsamic; substituted veggie or chicken stock, 1/8 tsp cayenne pepper and 1/8 tsp
cinnamon
