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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Hi Jenn,
I’m looking forward to trying this but I do have a questions. I’ve never tried Shitake mushrooms and they are quite pricey. Is the taste much different from baby bellas? It it worth it?
Thanks!
Hi Kathy, Wild mushrooms are a world apart from regular and, I think, worth the price. Hope that helps!
I used baby Bella and it was delicious.
Try using 1/2 fresh baby Bella’s & find some dried mushrooms – less price wise & you can use 1/2 the amount and save some for later- I LOVE mushrooms so I always add more than recipe calls for. If you have local Oriental food stores they usually have them much cheaper. They really do add a special flavor, but work within your budget & recipe- what you put in you your recipes you get out, so quality ingredients lead to quality flavor, but it’s fun to be creative! I trust Jen’s recipes. If you like mushrooms you’ll like the earthy flavor of exotics!
This dish works as a perfect side or main dish for a vegetarian. The flavor is amazing and it’s colorful. I have a friend with cel iliac disease and this makes a great side when she’s over for dinner. Love it.
I made this dish yesterday for company, & what can I say, but.. DELISH! It is a home run, in terms of taste, healthy, & easy.
Used vegetarian broth, baby Bellas, and substituted fresh power greens for thyme. Loved this quinoa! Healthy, earthy, hearty, colorful! Easy to assemble, digest, and clean-up after a long day. I’m semi-vegetarian, and gluten-free nevertheless, indulging myself (guilt-free) in your culinary goodness without fail! I’d add fish, chicken, or tofu to this time allowing but felt nutritionally fulfilled as presented.
Hi Jen,
I’d like to make for Easter, but ahead of time. Will dish be okay to make the day/night before, them warmed up right before serving (lunch)? Thank you! Marivic
Hi Marivic, Yes, it is fine to make ahead and reheat. Hope everyone enjoys it.
Tried this for dinner tonight and loved it. Now I’m wondering what it would taste like if I substituted oregano for the thyme. Any thoughts on this?
Hi Donna, If you like oregano, it will work — just go easy as it can be pretty strong 🙂
I’ve made this salad several times as I wanted my family to eat Quinoa. Though my kids were OK with it , the adults liked it very much. My husband has taken this to his office and it was a hit with his colleagues. Thanks for a Healthy Recipe.
Madhuri.
Yum! So good. I used dried (reconstituted) shiitakes, as another reviewer did, and also added lots of fresh cremini mushrooms and a finely chopped red bell pepper. I made this as a savory breakfast or brunch alternative to eggs and it hit all the right notes. Definitely going in my regular rotation of make-ahead dishes. Leftovers heated up just as tasty too. To really gild the lily, I also grated a bit of fancy Parmigiano Reggiano over the top of each serving.
Very good. Will definitely make again.
About 40 pounds ago, I began focusing on healthy, plus delicious, recipes – which is not as difficult as I had fooled myself into believing. This Quinoa Pilaf is a perfect example of a simply delicious healthy recipe; this pilaf, and recipes of its ilk, plus daily walks should help me get my weight lower than the number I never thought I would get up to again.
Thanks for your inspired recipes and blog, Jenn.