Thanksgiving Quinoa

Just in time for Thanksgiving!  This recipe is great for small Thanksgiving gatherings.  If you don't want to make a lot of side dishes, like sweet potatoes or stuffing, this versatile dish can serve multiple purposes.  So if you don't want a ton of leftovers, make this tasty pilaf.  Plus to make it vegetarian, just use vegetable broth instead of chicken. 

1 tablespoon olive oil

1 clove minced garlic

1 small sweet onion, chopped

1 cup cremini mushrooms, sliced

1 small sweet potato, peeled and diced

1/3 cup quinoa

2/3 cup chicken broth

3 large fresh sage leaves, shredded

Salt and pepper to taste

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. Add the mushrooms, sweet potatoes, and sage; season to taste with salt and pepper. Add broth and quinoa.  Cover the skillet, reduce heat to medium-low, and cook until the quinoa is done and sweet potato is soft, about 20 minutes, stirring occasionally.