
How To Make Quinoa Pilaf with Shiitake Mushrooms
Shiitake mushrooms sautéed in a mix of crunchy pecans, carrots, and onions adds a meaty flavor to this hearty and healthy quinoa pilaf meal!
Serves:
Ingredients
- 1cupquinoa,pre-rinsed or rinsed
- 1⅔cupchicken broth,low sodium
- 3tbspextra virgin olive oil,divided
- 1small yellow onion,finely chopped
- 2small carrots,peeled, diced
- ¾tspdried thyme
- 4ozshiitake mushrooms,stemmed, thinly sliced
- 2garlic cloves,minced
- salt and ground black pepper
- ⅓cuppecans,chopped, toasted if desired
- ¼cupfresh parsley,chopped
Instructions
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Combine the quinoa and chicken broth in a medium sauce pan.
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Bring to a boil, then turn heat down to low. Cover and simmer for about 15 minutes until the quinoa is cooked.
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Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, for 2to 3 minutes, until they start to soften.
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Add the carrots and thyme and cook for 5 to 7 minutes, until the carrots are just tender. Add the remaining tablespoon of olive oil, along with mushrooms and garlic.
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Cook, stirring constantly, for a few minutes, until mushrooms are cooked through. Season the vegetables with ¼ teaspoon of salt and freshly ground black pepper to taste.
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Add the cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary.
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Serve hot or warm, and enjoy!
Nutrition
- Calories: 371.69kcal
- Fat: 20.13g
- Saturated Fat: 2.57g
- Monounsaturated Fat: 12.04g
- Polyunsaturated Fat: 4.51g
- Carbohydrates: 39.20g
- Fiber: 5.88g
- Sugar: 4.56g
- Protein: 10.64g
- Cholesterol: 3.00mg
- Sodium: 553.17mg
- Calcium: 56.52mg
- Potassium: 607.79mg
- Iron: 3.21mg
- Vitamin A: 226.76µg
- Vitamin C: 8.61mg
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