Quinoa Pilaf with Shiitake Mushrooms

A flavorful and nutritious quinoa pilaf featuring shiitake mushrooms, carrots, and toasted pecans.

Preparation Time

• Prep: 10 minutes
• Cook: 15 minutes
• Total: 25 minutes
• Servings: 4-6

Ingredients

For Quinoa

• 1 cup quinoa, pre-rinsed
• 1⅔ cups low sodium chicken or vegetable broth

For Vegetables

• 3 tbsp extra virgin olive oil, divided
• 1 small yellow onion, finely chopped
• 2 small carrots, peeled and diced
• ¾ tsp dried thyme
• 4 oz shiitake mushrooms, stemmed and thinly sliced
• 2 cloves garlic, minced
• Salt and ground black pepper to taste

For Garnish

• ⅓ cup chopped pecans, toasted
• ¼ cup chopped fresh parsley

Instructions

1. Cook quinoa:

   • Combine quinoa and broth in saucepan
   • Bring to boil
   • Reduce heat, cover, and simmer 15 minutes
   • Let stand covered 5 minutes

2. Prepare vegetables:

   • Heat 2 tbsp oil in large sauté pan
   • Cook onions until softened (2-3 minutes)
   • Add carrots and thyme
   • Cook until carrots tender (5-7 minutes)

3. Cook mushrooms:

   • Add remaining oil
   • Add mushrooms and garlic
   • Cook until mushrooms done
   • Season with salt and pepper

4. Combine and finish:

   • Add cooked quinoa to vegetables
   • Stir in pecans and parsley
   • Adjust seasoning
   • Serve hot or warm

Notes

• Shiitake mushrooms only need gentle wiping with damp cloth
• Remove mushroom stems where they meet cap
• Can substitute other mushrooms
• Toast pecans for enhanced flavor
• Can be made vegan with vegetable broth
• Great for meal prep
• Keeps well in refrigerator