Healthy and flavorful quinoa dish with roasted sweet potato and sautéed mushrooms

This recipe combines the nutty taste of quinoa with the natural sweetness of roasted sweet potatoes and the earthy flavors of sautéed mushrooms. Packed with protein, fiber, and antioxidants, this dish is a wholesome and satisfying meal on its own or as a side dish. It takes about 40 minutes to prepare and is perfect for a quick weeknight dinner or a healthy lunch option. Try this nutritious and flavorful recipe to add variety and goodness to your diet.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium sweet potato, peeled and diced
• 8 ounces mushrooms, sliced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the liquid is absorbed.
3. While the quinoa is cooking, spread the diced sweet potato on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes or until the sweet potatoes are tender and lightly browned.
4. In a large skillet, heat the remaining olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes or until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
5. Add the sliced mushrooms to the skillet and cook for 5-7 minutes or until they release their moisture and begin to brown. Stir in the cumin, paprika, salt, and black pepper.
6. Once the quinoa, sweet potatoes, and mushrooms are ready, combine them in a large mixing bowl. Toss gently to distribute the flavors evenly.
7. Garnish with fresh parsley and serve warm. Enjoy!

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