Quinoa & sweet potato stuffed shrooms

Life is good right now. There's no better feeling than not having to memorize business law terms or formulas for operations and supply chain management. Right now I'm working, saving up some travel money for a few adventures I have up my sleeve...  I'm also making & selling bracelets, going on bike rides, teaching myself French (not going so well), and cooking yummy dishes such as this...

Oh yes, life is good.

All of these ingredients are very much in season right now. Buy local!


Quinoa & sweet potato stuffed shrooms

Ingredients:
2 large or 3 medium sized portabella mushrooms
1 sweet potato
1/4 cup uncooked quinoa
1 1/2 cups fresh spinach
1 1/2 teaspoon olive oil and extra for drizzling
Salt & pepper


-Set the oven to 450F
-Chop the sweet potato into cubes just under 1/4 inch

-On a baking sheet, coat the potato in the olive oil and sprinkle with salt and pepper
-In a small bowl, drizzle olive oil on the spinach
-Roast the potato for 25-30 minutes
-Just before the potato is done, throw the spinach on top and bake for another 3 minutes

Meanwhile...
-Cook the quinoa as you would rice... bring 3/4 cup water to a boil, add in the quinoa, and let simmer for about 15 minutes or until soft

-In a medium sized bowl, mix the potato mixture with the quinoa

-Bring the oven down to 400F
-Coat the mushroom caps with olive oil on top and bottom, place them on a baking sheet, and load them up with the mixture

-Drizzle olive oil on top and bake for about 15 minutes

-Devour


My roommate loved them and thought adding a little bit of chunky salsa on top made them even better! Give it a try! 


Serves 2, possibly 3


Adapted from http://www.greatist.com/