Quinoa is a seed that makes a great alternative to rice or pasta, making it especially perfect for those with gluten-free diets. Yesterday, I cooked with quinoa for the first time, with the hopes of making a simple, healthy meal that would keep me full.
Ingredients:
- Inca Red Quinoa (or whatever quinoa you’d like)
- Sweet Potatoes (peeled and cut into chunks)
- Portobello Mushrooms (quartered)
- Spinach
- Garlic
- Salt
- Pepper
- Vegetable Oil
Directions:
- Peel and cut sweet potatoes.
- Quarter portobello mushrooms.
- Boil quinoa and water in a pot. Once water boils, reduce the heat and cover until water is absorbed (about 12 minutes).
- Meanwhile, put the vegetable oil in a large pot over medium heat.
- Add sweet potatoes and mushrooms into the large pot and toss occasionally for about 5 minutes.
- Add garlic and let it cook for about 1 minute.
- Add spinach, salt, and pepper. Let it cook, with occasional tossing for about 10 minutes.
- Serve the sweet potatoes, mushrooms, and spinach over the quinoa.
Yum! If this ends up on your dinner table, tweet me with the hashtag #QuinoaAndFriends! Bon Appétit! 
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