Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans
This post may contain affiliate links. Read my full disclosure policy. This quinoa pilaf is dressed up with sautéed onions, carrots, shiitake mushrooms, and pecans, making it an earthy and hearty dish that’s full of flavor. This quinoa pilaf is proof that eating healthy doesn’t have to leave you feeling hungry. That’s one of the reasons I love quinoa (pronounced keen-wah). It looks like couscous and eats like a grain, but it’s actually the tiny seed of a plant related to leafy greens like spinach and Swiss chard. Quinoa is incredibly high in protein and fiber, and it contains all the essential amino acids your body needs. Plus, it’s gluten-free, cooks quickly (just 15 minutes!), and can take on limitless flavors. Here, I’ve dressed it up with sautéed onions, carrots, shiitake mushrooms, and pecans, making it an earthy and hearty dish that’s packed with flavor. Table of Contents What You’ll Need To Make Quinoa PilafStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Quinoa Pilaf Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Quinoa Pilaf Step-by-Step Instructions Combine quinoa and broth in a medium sauce pan and bring to a boil. Combine the quinoa and chicken broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is cooked, about 15 minutes. If the quinoa is still undercooked or has a slight bite, add a few tablespoons of broth and continue cooking for a few more minutes. You’ll know it’s done when the grains turn translucent and the white germ partially detaches, forming a spiraled tail. While the quinoa cooks, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the carrots and thyme, and cook until the carrots are just tender, 5 to 7 minutes. Add the remaining tablespoon of olive oil, along with the mushrooms and garlic. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Season the vegetables with ¼ teaspoon salt and a few grinds of black pepper. Stir the cooked quinoa into the vegetable mixture. Add the pecans and parsley. Stir to combine, then taste and adjust seasoning if necessary. Serve warm. You May Also Like RecipeComments (142)Add Comment Recipe Comments (142) Add Comment Ingredients 1 cup quinoa, pre-rinsed or rinsed 1⅔ cups low-sodium chicken broth or vegetable broth 3 tablespoons extra virgin olive oil, divided 1 small yellow onion, finely chopped 2 small carrots, peeled and diced ¾ teaspoon dried thyme 4 ounces shiitake mushrooms, stemmed and thinly sliced 2 cloves garlic, minced Salt and ground black pepper ⅓ cup chopped pecans, toasted if desired ¼ cup chopped fresh parsley 1 cup quinoa, pre-rinsed or rinsed 1⅔ cups low-sodium chicken broth or vegetable broth 3 tablespoons extra virgin olive oil, divided 1 small yellow onion, finely chopped 2 small carrots, peeled and diced ¾ teaspoon dried thyme 4 ounces shiitake mushrooms, stemmed and thinly sliced 2 cloves garlic, minced Salt and ground black pepper ⅓ cup chopped pecans, toasted if desired ¼ cup chopped fresh parsley Instructions Combine the quinoa and broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is cooked, about 15 minutes. If the quinoa is still undercooked or has a slight bite, add a few tablespoons of broth and continue cooking for a few more minutes. You’ll know it’s done when the grains turn translucent and the white germ partially detaches, forming a spiraled tail. While the quinoa cooks, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the carrots and thyme, and cook until the carrots are just tender, 5 to 7 minutes. Add the remaining tablespoon of olive oil, along with the mushrooms and garlic. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Season the vegetables with ¼ teaspoon salt and a few grinds of black pepper. Stir the cooked quinoa into the vegetable mixture. Add the pecans and parsley, and stir to combine. Taste and adjust seasoning if necessary. Serve warm. Note: Shiitakes never come in contact with dirt, so the only washing usually necessary is a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap. Combine the quinoa and broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is cooked, about 15 minutes. If the quinoa is still undercooked or has a slight bite, add a few tablespoons of broth and continue cooking for a few more minutes. You’ll know it’s done when the grains turn translucent and the white germ partially detaches, forming a spiraled tail. While the quinoa cooks, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the carrots and thyme, and cook until the carrots are just tender, 5 to 7 minutes. Add the remaining tablespoon of olive oil, along with the mushrooms and garlic. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Season the vegetables with ¼ teaspoon salt and a few grinds of black pepper. Stir the cooked quinoa into the vegetable mixture. Add the pecans and parsley, and stir to combine. Taste and adjust seasoning if necessary. Serve warm. Note: Shiitakes never come in contact with dirt, so the only washing usually necessary is a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap. Nutrition Information Powered by Serving size: 4 servings Calories: 341 Fat: 20 g Saturated fat: 2 g Carbohydrates: 35 g Sugar: 3 g Fiber: 6 g Protein: 8 g Sodium: 186 mg Cholesterol: 0 mg Serving size: 4 servings Calories: 341 Fat: 20 g Saturated fat: 2 g Carbohydrates: 35 g Sugar: 3 g Fiber: 6 g Protein: 8 g Sodium: 186 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Dairy-FreeDinnerGluten-Free AdaptableMost PopularPizza, Pasta & VegetarianVegetables & SidesVegetarianAmerican Dairy-Free Dinner Gluten-Free Adaptable Most Popular Pizza, Pasta & Vegetarian Vegetables & Sides Vegetarian American