Quinoa Pilaf With Shiitake Mushrooms (Printable Recipe)

Nutritious quinoa pilaf with shiitake mushrooms, carrots, and pecans for a hearty, flavorful side dish.

# Ingredients You'll Need:

→ Base Components

01 - 1 cup quinoa, pre-rinsed or thoroughly rinsed
02 - 1⅔ cups low-sodium chicken broth or vegetable broth
03 - 3 tablespoons extra virgin olive oil, divided

→ Aromatics and Vegetables

04 - 1 small yellow onion, finely chopped
05 - 2 small carrots, peeled and diced
06 - 4 ounces fresh shiitake mushrooms, stemmed and thinly sliced
07 - 2 cloves garlic, minced

→ Seasonings and Garnish

08 - ¾ teaspoon dried thyme
09 - Salt and freshly ground black pepper to taste
10 - ⅓ cup chopped pecans, toasted if desired
11 - ¼ cup chopped fresh parsley

# Steps to Follow:

01 - Combine quinoa and broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until quinoa is tender and translucent with white germ forming spiraled tails, about 15 minutes. If still firm, add additional broth and cook 2-3 minutes more.
02 - While quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until softened and translucent, 2-3 minutes.
03 - Add diced carrots and thyme to the onions. Cook until carrots are just tender and can be easily pierced with a fork, 5-7 minutes.
04 - Add remaining 1 tablespoon olive oil along with sliced mushrooms and minced garlic. Cook, stirring frequently, until mushrooms are tender and golden, 2-3 minutes. Season vegetables with ¼ teaspoon salt and freshly ground black pepper.
05 - Fold the cooked quinoa into the vegetable mixture until evenly distributed. Add chopped pecans and fresh parsley, stirring gently to combine. Taste and adjust seasoning as needed before serving warm.

# Extra Tips:

01 - Quinoa is done when grains turn translucent and white germ partially detaches forming spiraled tails
02 - Shiitake mushrooms require minimal cleaning; gently wipe with damp cloth and remove stems at cap junction
03 - Toasting pecans in a dry skillet for 2-3 minutes enhances their nutty flavor and adds textural contrast
04 - This pilaf can be made vegetarian by using vegetable broth instead of chicken broth

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