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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This got rave reviews from hubby and a girlfriend who came for dinner. I served it as a main dish along with a spinach salad (baby spinach, red onion, mandarin oranges, sprinkled Feta cheese, with balsamic vinaigrette).
The only thing I did differently was to dry heat the already rinsed and dried quinoa for a few minutes — until there’s a pleasant nutty smell, which adds a nice flavor to it when cooked.
Thanks!
Jen! This dish is DELICIOUS!!! Thank you for sharing such a tasty and HEALTHY recipe! I had never had quinoa before and had been wanting to try it (it’s great). I have to say that I’m not the biggest fan of mushrooms but I went ahead and tried the shiitakes, and they are GREAT! I really, really like their flavor. This is a recipe I will be keeping for good 🙂
Very delicious! I love the crunch that the pecans add. I added a little lemon pepper at the end and it gave it a cool flavor kick. Thank you 🙂
made this and it was delish!! So easy too. I used the baby bellas instead of shiitake shrooms and left out pecans…first time I’ve ever prepared or eaten quinoa. Now I have a whole bag so need to get more recipes. . Rinsing it was the only tricky part as some went right through the strainer.
Can you use anything other than pecans. They were outrageous at the store !
Tawni, You can use any nut you like, or simply leave them out…will still be delicious.
can i substitute vegetable broth for the chicken broth? will it taste the same?
Reyna, You can definitely substitute vegetable broth. The taste won’t be exactly the same but it will still be delicious.
Bonjour Jennifer,
I really like your new website! very classy, and love your recipes and would like to be able to store them for later use without having to search them through the site.
Do you think it would be possible to add a “recipe box” on the website where we could keep our favorites for quick reference?
Love your story, I am from France and was also an au pair to learn English.
I have to tell you that your beef stew recipe is most amazing and the next best thing after the boeuf Bourguignon I grew up with. I make It all the time now because it’s not as involved as the Bourguignon and just as good. Thank you so much for taking the time to share all those wonderfully recipes.
Isabelle
Thank you, Isabelle! Looking into the recipe box…
You make healthy eating look like a trip to Paris and eating in a beautiful restaurant.
I’m making this tomorrow.
Thank you!
Niya, Now you’ve made me want to go to Paris and eat in a beautiful restaurant…we can dream 🙂
I love the suggestion to add less liquid. I was just inspired by you to make quinoa and it came out much fluffier than usual. Thank you!
I cannot wait to try this- I love quinoa! Thanks again, Jen!! 🙂
Wonderfully tasty and quick!
Oh yummy and so comfy! Might just make it for dinner tonight. Thank you 🙂