Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans
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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.
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.
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Quinoa Pilaf with Shiitake Mushrooms, Carrots & Pecans
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.
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
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.
Nutrition Information
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- 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.
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I don’t know how many times I’ve made this, now it’s becoming a classic dish for me. Great recipe!
Hi Jenn,
Can I use mini bell mushrooms instead Shitakes?
Thank you !
Sure!
Easy, delicious, healthy!! Making this again this week but doubling the recipe so it’ll last us two nights.
This quinoa pilaf recipe was very good! I actually had a bag of quinoa I had bought quite awhile ago so this was a great way to use up what was sitting in my pantry so it doesn’t expire. I loved the flavor and how quick everything came together. Paired this with Jenn’s Pan Seared Salmon recipe and it made a lovely and impressive weeknight meal, in my opinion!
Best quinoa pilaf recipe I’ve found and it received rave reviews from my dinner guests! Passed along the recipe link and will be making/riffing on this again!
Delicious! The pecans go really well with the other flavors. Will be making again!
Do you think cashews or walnuts would be a good substitute for the pecans? Thank you Chef!
Sure — either one would be fine. Enjoy!
Thank you for this recipe. I made it as you advised it and we really enjoyed it.
I am looking forward to trying more recipes with quinoa in the future.
Thank you again.