4 Servings 25 min Cook
1 Cup Quinoa
2 Tbsp Olive Oil
3 1/3 Cup, cubes Yam
1 Cup, whole Mushrooms
2 Cloves, minced Garlic
1 Cup Spinach
1 Cup Chicken Broth
3/4 Tsp Salt
1/4 Tsp Pepper
1/4 Cup Parmesan Cheese
Place the quinoa and 2 cups water in a small saucepan and bring to a boil.
Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
Meanwhile, heat the oil in a large pot over medium heat.
Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
Stir in the garlic and cook for 1 minute.
Add the spinach, broth, ¾ teaspoon salt, and ¼ teaspoon pepper.
Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
Serve the vegetables over the quinoa and sprinkle with the Parmesan.