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2012Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans
Eating healthy should never leave you hungry, which is 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 contains all of the essential amino acids your body needs. What’s more? It’s gluten-free, cooks quickly (just 15 minutes!) and can take on limitless flavors. Here, I’ve gussied it up with sautéed onions, carrots, shiitake mushrooms and pecans to make an earthy and hearty dish.
One of the secrets to making delicious quinoa is to ignore the instructions on the package, which almost always call for too much liquid and result in mushy quinoa. For quinoa that is light, fluffy and slightly crunchy, the ideal ratio is 1 cup quinoa to 1-2/3 cup liquid.
To begin, bring the chicken broth and quinoa to a boil, then cover the pot and simmer for 15 minutes. It will look like this when it’s done…
In the meantime, cook the the onions gently in olive oil until they start to soften.
Add the diced carrots and thyme and continue to cook until the carrots are just tender.
Next, stir in the shiitake mushrooms and garlic, and continue cooking until the mushrooms are done.
Finally, stir in the cooked quinoa, pecans and parsley.
That’s all there is to it. Transfer to a serving dish and enjoy as a hearty side or meatless main course.
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Ingredients
- 1 cup quinoa, pre-rinsed or rinsed
- 1-2/3 cups low-sodium chicken broth, best quality such as Swanson, or vegetable broth
- 3 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, finely chopped
- 2 small carrots, peeled and diced
- 3/4 teaspoon dried thyme
- 4 ounces shiitake mushrooms, stemmed and thinly sliced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 1/3 cup chopped pecans, toasted if desired
- 1/4 cup chopped fresh parsley
Instructions
- Combine quinoa and chicken broth in a medium sauce pan. Bring to a boil, then turn heat down to low, cover and simmer until quinoa is cooked, about 15 minutes.
- In the meantime, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon of olive oil, along with mushrooms and garlic. Cook, stirring constantly, until mushrooms are cooked through, a few minutes. Season vegetables with 1/4 teaspoon salt and freshly ground black pepper to taste.
- Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.
Notes
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.
Andrea
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.
Rachel
Delicious!! My kids ate it as well.
Jackie
Fabulous recipe! I added an extra carrot and sauteed some diced asparagus with the carrots.
Robin
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.
jane
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.
teri pastorino
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.
Sri
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.
Jodi
I am going to have to try this. The pics make it easy enough for someone like me (aka not best cook) to make
Catherine
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
erica
used less dried thyme and NO mushrooms…. i hate mushrooms!
Gamermom
I really liked this dish. I used veggie broth instead of chicken and served it with braised bok choy and baked ginger tofu. It was really good
Marie
As already posted I would do the same cut back on the tyme. I did add some lemon juice to counteract the strong tyme flavor and it was delicious.
Megan
This is a great recipe. The shiitaki’s make a huge difference in dealing with the quinoa flavors, which I’ll admit, I dislike. I do, however, like the health benefits of quinoa, so I keep trying recipes to deal with it! ha! One thing I did do was use 1/4 oz of dried shiitake mushrooms, soaked in 1 cup of boiling water for 30 minutes. Once they were soft, I minced them up and threw them in, and used that amazing broth they had made (about a cup) with the remaining 2/3 cup of chicken broth instead of all chicken broth. Nice nutty flavor and even more strongly tasted of mushrooms.
Angela
I served this pilaf with your perfectly grilled chicken and it was a hit. I can see this combo making a regular appearance on our dinner table.
Amanda S.
I don’t like mushroom so I made this without and I really liked it. Super easy to make and kept for leftovers pretty well. Just heated it up the next day for lunch.