Quinoa With Sweet Potato and Mushrooms

READY IN: 45mins
Recipe by Outta Here

A great side dish, or main dish light supper.

Top Review by kitty.rock

Another great recipe Mikekey ! I made as written, except skipped the mushroom as I cannot tolerate them. To be honest I really had my doubts that this would be anything but "just okay" just because quinoa is so bland to begin with - but I was really surprised. This combination of sweet potato adds sweetness and the cayenne definitely adds a bite ! The onions and garlic give the dish a light savory flavor but I think my favorite part is the toasted almond slivers. They really add a nice texture of crunch. I was very impressed by this recipe Mikekey and so glad I tried it. I will definitely make it again - always looking for good quinoa recipes and this one is great. DH is the mushroom lover in the family, and he even said it was perfect 'as-is' ! Made for your Week #3 Football Pool win !!

Ingredients Nutrition


  1. Mix quinoa, water and salt in a saucepan. 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.
  3. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper.
  4. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Add water into the skillet as needed to keep the vegetables from drying out and sticking.
  5. Divide the quinoa among 4 plates and ladle the vegetables over the quinoa. Sprinkle with almond slivers.

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