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 made this for the second time, this time doubling the recipe and cleaning out my refrigerator of vegetables: asparagus, carrots, onion, mushrooms and toasted pine nuts to throw in after cooking the quinoa. My husband and I are on low sodium diets so I left out the salt & only added pepper. I topped each serving with leftover salmon and some scrambled eggs. It turned out great. Tomorrow night I’ll add some black beans to the quinoa and top with grilled shrimp. This quinoa recipe is so versatile and tasty.
The ratio of liquid to quinoa is perfect. I added chopped up grilled red onions, red peppers, green beans, and a can of no sodium black beans. Added a dressing of
1/4 cup lemon juice
1 tbsp dijon mustard
1 tbsp chili powder
Dash of salt due to low salt diet
1/2 tsp pepper
2 tbsp cilantro, finely chopped
It was delicious. Will top leftover quinoa with grilled chicken or broiled salmon. The quinoa recipe also doubles nicely.
I halved this recipe and paired with with your lemon garlic herb chicken breast with a side of sautéed spinach. YUMMY 🤤 I will never make quinoa plain again. The recipe halved just fine and since my household consist of two people it was more than enough. I would say that if you prepare your meals before dinner (I prepare mine in the morning before work) you could totally cook, cool, and refrigerate the quinoa prior to mixing it in with the vegetables. That way when you get home you have one less step and one less pan to wash.
Hi Jenn! Is it necessary to rinse the quinoa before using it in the recipe?
Hi Hildy, It depends on the brand of quinoa you use. Sometimes it is pre-washed/no-rinse and should say so right on the package. Hope that helps!
Can this be frozen? Have made many times but hope it can be frozen.
Hi Sheila, I’ve never frozen this but I suspect it should work.
I’ve checked other sites and they say you can freeze quinoa. I will be trying it and will let you know how it does. Love the recipe!
One of the best recipes I’ve ever tried. Will be making this again and again.
Easy, quick and delicious! Perfect for a veg meal. Very satisfying.
Hi Jenn, this was an amazing dish! I substituted an Indian millet called kodo millet for 3/4 of the quinoa, added some celery and yellow nell peppers and substituted brazil nuts for pecans since I didnt have any.
Thank you so much!
This is a go-to, healthy and flavorful quinoa recipe. I wouldn’t change anything about the combination of flavors and have from time to time swapped out the mushrooms for multi-colored chopped peppers. The ratio of water to quinoa advice is spot on and I have adopted that method of cooking whenever I make quinoa. Thank you, Jen!
Wow this is awesome! I wanted to use the random items I had, googled quinoa carrot mushroom and struck gold on this recipe.