62. Quinoa Pilaf with Mushrooms, Carrots and Pecans

62- Quinoa Pilaf with Mushrooms Carrots and PecansSuper healthy, grainy side dish

Prep to plate time: 45 min
Serves: 4


  • 1 cup Quinoa
  • 1-2/3 cups Chicken Broth
  • 1 small Yellow Onion
  • 2 small Carrots
  • 4 oz Shiitake Mushrooms
  • 2 cloves Garlic
  • 1/3 cup chopped toasted pecans
  • 1/4 cup fresh parsley
  • 3/4 tsp dried Thyme
  • Salt
  • Pepper
  • Olive Oil


  1. PREP: rinse quinoa of not pre-rinsed
  2. PREP: chop onion. Peel and chop carrots. Stem and thinly slice mushrooms. Mince garlic. Chop parsley
  3. In a medium saucepan add quinoa and chicken broth and bring to a boil over high heat
  4. Turn heat down to low, cover and simmer until quinoa is cooked, about 15 min
  5. Meanwhile, in a separate large skillet heat 2 Tbsp olive oil in a large skillet over medium heat. Add onions and cook while stirring until they start to soften, about 3 min
  6. Add carrots and thyme, then cook until carrots are tender, about 5 min
  7. Add 1 Tbsp olive oil, mushrooms and garlic. Cook, stirring constantly until mushrooms are cooked through, about 3 min. Season with salt and pepper to taste
  8. Stir in quinoa, pecans and parsley. Adjust taste with salt or pepper if necessary

Inspired by: Serious Eats

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