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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Very nice side dish and a good way to use up left over quinoa. Try chopped hazelnuts as an aromatic alternative to the pecans.
Sorry – not vegetarian if it includes chicken broth. There are very good substitutes that don’t include animals parts.
Hi Nancy, the recipe includes vegetable broth as an option if you do want to make it vegetarian.
This was delicious! I used kettle and fire bone bone broth lemongrass ginger flavor and increased the shiitake mushrooms to 12 ounces. Excellent side dish or main dinner. This is a keeper
Actually, it is vegetarian because it does not contain meat. What it isn’t is vegan – which is about being completely plant based and without any animal products. This is a subtle, but important distinction. As a vegan, I have modified many of Jen’s recipes with great success. This one was particularly easy as she did give the option to use vegetable broth instead of chicken. If you haven’t tried it, I highly recommend it!
Where is the nutrition breakdown that accompanies your recipes?
Hi Aimee, I just added them to the recipe. Enjoy!
Love the quinoa pilaf! It’s become a favorite.
This may be an older recipe, but it is delicious! Made it last night, as directed, and everyone enjoyed it!
This is so delicious, Jenn. Perfect in every way – thyme, mushrooms, soft onions and carrots, parsley, pecans – YUM. Thank you!!!
Excellent! My daughter who is a vegetarian, my mother-in-law who had never tried quinoa before and the rest of the family all enjoyed the dish.
Many thanks Jen for providing simple, delicious, and reliable recipes.
Made this last night exactly as you wrote it, along with your Curried Roasted Carrots. Super yummy! Everyone went back for seconds!
Such an easy and earthy salad! We loved it! My baby and my daughter who can be quite picky finished it all and to be honest it has a flavor and aroma that makes you crave for more. This salad will stay as a weekly staple .
Thank You Jenn.
Once again you came through for me. Made another one of your dishes and it turned out perfect. I used cremini mushrooms because that is all I had. My only wish is that you had more vegetarian recipes for my hubby who is vegetarian. Thank you again for another delicious recipe.