Sweet Potato Hash and Creamy Quinoa
Active Time: 30 minutes | Total Time: 30 minutes | Serves 4 | Vegan | Gluten Free
- For the quinoa:
- 1 yellow onion
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- 1 cup quinoa
- 4 shallots
- 1 pound sweet potatoes
- 12 medium fresh shitake mushrooms
- 3 tablespoons extra virgin olive oil
- ⅛ teaspoon plus ¼ teaspoon kosher salt
- 1 cup small grape or cherry tomatoes
- 1 lemon
- 1 tablespoon chopped fresh oregano
To make the quinoa, first chop the onion. In a medium saucepan, heat the oil over medium-high heat. Add the onion and salt and cook, stirring often, until tender, 5 to 6 minutes. Stir in the quinoa and 3 cups of water and let come to a boil. Reduce the heat to low and simmer slowly, stirring occasionally, until tender and creamy, 20 to 25 minutes. Add a little more water, if necessary.
While the quinoa cooks, make the hash. First, thinly slice the shallots into rings. Peel the sweet potatoes and cut them into ⅜-inch cubes. Remove the stems the mushrooms and discard. Thinly slice the mushroom caps.
In a large skillet, heat the oil over medium-high heat. Add the shallots and ⅛ teaspoon of the salt and cook, stirring often, until tender, 2 to 3 minutes. Add the sweet potatoes and tomatoes and cook, tossing often, until the sweet potatoes are tender and the tomatoes start to burst, about 10 minutes.
Add the mushrooms and cook, tossing often, until the mushrooms are just tender, 3 to 4 minutes. Grate in 1 teaspoon of the lemon zest. Stir in the oregano and remaining ¼ teaspoon salt.
Serve the vegetables over the quinoa. Cut the lemon into wedges and squeeze over the top.
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