Quinoa Sweet Potato & Mushrooms

Ingredients:
3 cups
quinoa (red and white mix)
6 cups water
1 whole
sweet potato, peeled & diced into ½ inch cubes
1 half red onion, thinly sliced
1 tbsp garlic salt
1 tbsp olive oil
2 cups mushrooms (oyster or button)
1 tbsp rosemary, chopped
2 cups baby beet greens
8 oz chevre
Directions: Add water and quinoa to rice cooker and turn on. Quinoa is ready when water is fully evaporated. Coat sweet potatoes with half cup of balsamic dressing and 1 tbsp of garlic salt. Lay out on half of a sheet pan. Bake for 15 minutes at 400°F. Sweet potatoes should be browned and crispy. Mix onions and mushrooms with 2 tbsp of oil and rosemary. Sauté in large skillet over medium fire for 10-12 minutes. Final mushrooms and onions should be crispy and darkened. Assemble cooked sweet potatoes, mushroom mixture into quinoa. Mix in goat cheese, garlic salt and 1 tbsp of olive oil. When fully mixed, add baby beet greens on top.

Balsamic Yogurt Dressing ingredients:

½ cup plain yogurt
½ cup canola oil
3 tsp balsamic vinegar
1 tsp freshly squeezed lemon juice
½ tsp Dijon mustard
½ tsp sea salt (or to taste)
¼ tsp freshly ground black pepper (or to taste)

Directions for dressings: Place all ingredients in a bowl and whisk vigorously to combine. The mixture may separate as it stands; whisk before serving to restore consistency. And make your life easy with the Panasonic SR-TEG10 5-cup rice cooker, it not only cooks rice in half the time, but it is also a steamer.  This rice cooker is available at Amazon.com at a discounted price. Check out the link below:

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