Quinoa Pilaf with Shiitake Mushrooms, Carrots & Pecans

By MarielC

Ingredients

• 1 cup quinoa, pre-rinsed or rinsed
• 1-2/3 cups low sodium chicken broth (best quality such as Swanson), or vegetable broth
• 3 tablespoons extra virgin olive oil, divided
• 1 small yellow onion, finely chopped
• 2 small carrots, peeled and diced
• 3/4 teaspoon dried thyme
• 4 ounces shiitake mushrooms, stemmed and thinly sliced
• 2 cloves garlic, minced
• Salt and ground black pepper
• 1/3 cup chopped pecans, toasted if desired
• 1/4 cup chopped fresh parsley

Details

Servings 4
Adapted from onceuponachef.com

Preparation

Step 1

4 side dish servings.

Combine quinoa and chicken broth in a medium sauce pan. Bring to a boil, then turn heat down to low, cover and simmer until quinoa is cooked, about 15 minutes.

In the meantime, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon of olive oil, along with mushrooms and garlic. Cook, stirring constantly, until mushrooms are cooked through, a few minutes. Season vegetables with 1/4 teaspoon salt and freshly ground black pepper to taste.

Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.