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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix quinoa, water and salt in a saucepan. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. | 2. 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. | 3. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. | 4. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Add water into the skillet as needed to keep the vegetables from drying out and sticking. | 5. Divide the quinoa among 4 plates and ladle the vegetables over the quinoa. Sprinkle with almond slivers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	1/3	cup	rinsed	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
salt	1	pinch		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
onion	1		chopped sweet	28.0	6.537999999999999	0.77	0.07
button mushroom	1	cup	sliced	-	-	-	-
potato	1		peeled diced sweet	-	-	-	-
water				0.0	0.0	0.0	0.0
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
salt pepper				-	-	-	-
almond	1/4	cup	slivered toasted	481.78	0.0	0.0	54.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.