Quinoa with Mushrooms, Swiss Chard and Yams

I've been having a tough time coming up with lunch ideas. Now that I make 10 lunches a week I need new, fresh ideas. We have a lot of produce delivered weekly so I am also trying to use what we have on hand, but also not just rely on traditional salads. After we moved I restocked the pantry and picked up a box of quinoa - but without any plans on what to use it for. I asked around and I was inspired by this recipe from Real Simple that Erin sent me, but most of the ingredients I used were what I had on hand.

This was a great dish, and a very nice change from what we've been eating lately. Great winter flavors and the grain makes a very filling base.


Quinoa with Mushrooms, Swiss Chard and Yams
Serves 4

Ingredients
1 cup quinoa
3 tablespoons olive oil
2 small yams, cut into 3/4" pieces
2 cups button mushrooms, quartered
3 cloves garlic, minced
1 large bunch fresh swiss chard
1/2 cup dry white wine
salt and pepper, to taste
1/2 cup grated pecorino

Instructions
1. Cook quinoa according to the package directions, divide into four servings
2. Meanwhile, heat 2 tbsp of oil in a large pot over medium heat. Add the yams and cook until tender 8-10 minutes.
3. Remove yams from heat and set aside (preferably in a bowl, so you can reuse the pot for step 4).
4. Heat up the remaining tbsp of oil in pot and add the swiss shard. Cook for 3-4 minutes then add the mushrooms. Cook these together for another 2-3 minutes and then add the remaining ingredients (wine, garlic, yams). Cook all together for 6-8 minutes, or until most of the wine has been cooked off and the vegetables are tender, adding salt and pepper to taste.
5. Serve vegetable mixture over the quinoa servings and sprinkle with the pecorino.