Quinoa with Sweet Potatoes & Mushrooms

Adapted from Allrecipes

Another great fall recipe!  Sweet potatoes are another fall vegetable that I love!

Ingredients:

• 1/3 cup quinoa
• 1 cup water
• 1 pinch salt
• 1 Tbs olive oil
• 2 large chicken breasts, cut into pieces
• 1 tsp minced garlic
• 1 small sweet onion, chopped
• 1 cup mushrooms, sliced
• 1 small sweet potato, peeled and diced
• ¼ tsp cayenne pepper
• Salt and pepper to taste
• ¼ cup chopped, toasted pecans

Directions:

• 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 a 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.  Add the chicken to the pan.  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.