Quinoa with Mushrooms, Spinach, and Sweet Potatoes

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Yam

  Raw

  3 ⅓ cup, cubes or 500g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Garlic

  Raw

  2 cloves, minced or 6g

• Spinach

  Raw

  1 cup or 30g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parmesan cheese

  Grated

  ¼ cup or 25g

Directions

1. Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
2. Meanwhile, heat the oil in a large pot over medium heat.
3. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
4. Stir in the garlic and cook for 1 minute.
5. Add the spinach, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
6. Serve the vegetables over the quinoa and sprinkle with the Parmesan. Enjoy!

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