Quinoa Pilaf with Shiitake Mushrooms Recipe

Quinoa Pilaf with Shiitake Mushrooms Recipe

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!

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 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
  • cuppecans,chopped, toasted if desired
  • ¼cupfresh parsley,chopped


  1. Combine the quinoa and chicken broth in a medium sauce pan.

  2. Bring to a boil, then turn heat down to low. Cover and simmer for about 15 minutes until the quinoa is cooked.

  3. 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.

  4. 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.

  5. 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.

  6. Add the cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary.

  7. Serve hot or warm, and enjoy!


  • 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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