Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans
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This quinoa pilaf is gussied up with sautéed onions, carrots, shiitake mushrooms and pecans. It makes an earthy and hearty dish.
This quinoa pilaf is the kind of dish that will remind you that eating healthy doesn’t have to leave you hungry. It’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 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, the quinoa is gussied up with sautéed onions, carrots, shiitake mushrooms, and pecans to make an earthy and hearty dish.
What you’ll need to make Quinoa Pilaf
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.
How to make quinoa pilaf
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 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.
You may also like
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- Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
Quinoa Pilaf with Shiitake Mushrooms, Carrots & Pecans
This quinoa pilaf is gussied up with sautéed onions, carrots, shiitake mushrooms and pecans. It makes an earthy and hearty dish.
Ingredients
- 1 cup quinoa, pre-rinsed or rinsed
- 1⅔ 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
- 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 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 ¼ 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.
- 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.
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.
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.
I’ve made this several times and it is delicious! My neighbor has a Shitake Mushroom farm and I purchase from him when they are in season. Using your creative genius, fresh Thyme from my herb garden and his mushrooms makes this dish a welcomed addition to backyard dinners.
Love this recipe – it’s a little bit of a chore to chop all the vegetables but simple and quick to combine once everything is chopped and ready to go.
I use vegetable broth (bouillon cubes) and it’s a great vegetarian dish. Eaten cold the next day it’s still really tasty!
This was so good! We love quinoa and I’m always looking for new ways to make it. I could only
find regular mushrooms and it still turned out great!
Made this dish tonight and loved it. We’ve been trying to incorporate quinoa into our diet but couldn’t find a recipe that made the dish taste good. Well, this recipe is it! Love it (and quinoa)! This is a keeper, and now we’ll be eating quinoa more often. Thank you!
This was such a visually pleasing side dish to accompany my roast chicken. I omitted the pecans, thyme and parsley and it still turned out very tasty!
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.
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.
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.
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.
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
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.