Quinoa with Mushrooms, Spinach, and Sweet Potatoes

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Sweet potato

  Raw, unprepared

  3 cup, cubes or 399g

• 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

  Shredded

  ¼ cup or 20g

Directions

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