Autumn Quinoa with Yams and Mushrooms

I am absolutely loving yams right now!  They are chock full of good vitamins, warm and sweet, and just scream fall.  I found this recipe on All Recipes, link below the picture.  It's a wonderful vegetarian dish that is rich in protein and other good for you vitamins. Be sure to rinse the quinoa well before you cook it to ensure you remove all of the bitterness that is a natural part of the grain.  You could substitute any kind of mushroom that you like.  Sweet potatoes would give a similar flavor if you can't find yams.  I suggest using yams though.  They give a wonderful color to the dish and are rich in beta carotene (vitamin A). 

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1/3 cup quinoa

1 cup water

 pinch salt

1 tablespoon olive oil

 teaspoon minced garlic

1 small sweet onion, chopped

1 cup crimini mushrooms, sliced

1 small garnet yam or sweet potato, peeled and diced

1/4 teaspoon cayenne pepper

salt and pepper to taste

1/4 cup chopped, toasted pecans

 

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.

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.

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