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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used less dried thyme and NO mushrooms…. i hate mushrooms! 🙂
I would recommend soaking the quinoa in water for 5 -10 minutes then rinsing before cooking to remove the fine dust that can add a bitter taste to the dish
I am going to have to try this. The pics make it easy enough for someone like me (aka not best cook) to make
Very versatile recipe. As we’re vegetarian, I make it with either vegetable broth or just water. Sometimes, I add Indian spices to make it taste a little different.
I have been trying to cut back on meat and quinoa is my new go to food. i have made this several times and love it. the second time i did not have mushrooms, it was good but better with them. i often just throw whatever additional vegetables i have on hand into this.
Love this recipe, but I agree with others that if you use dried thyme, it needs to be cut back. Tried it without mushrooms, but loved it more with.
I’ve made this recipe several times and, in so doing, have made new fans of my cooking. It’s a great way to serve an extremely healthy ingredient (quinoa) to people who are trying to learn about it, or who already know its taste and health benefits and appreciate a tasty rendition. Most recently, I served it at a lunch party with a hearty green salad, a loaf of French bread, and a lovely bottle of dry white wine.
The only change I’ve made has been to add chopped red pepper to the onion, carrot, and mushroom sautee. The pepper adds a very pretty dash of color and flavor, giving the dish a festive look and taste. I find the thyme to be the perfect herb to bring this dish together.
I’ve served this warm and straight from the ‘fridge as a snack. Like most quinoa recipes, this one is versatile recipe, and oh-so-tasty.
Fabulous recipe! I added an extra carrot and sauteed some diced asparagus with the carrots.
Delicious!! My kids ate it as well.
I made this for lunch and it is yummy. The only thing I would change based on my personal taste is the amount of thyme and mushrooms. I love mushrooms, so I would add more the next time I make and use a little less thyme. The addition of the pecans adds a nice texture to the dish. Not sure if my family (a 5yr & 2 yr) will eat it, but I will. It makes a great alternative to pizza night.