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quinoa pilaf with carrots and shiitake mushrooms in bowl

Quinoa Pilaf with Shiitake Mushrooms, Carrots & Pecans

By Jennifer Segal
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.
Servings: 4 as a side dish, 2 as a main course
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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 oz 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
US Customary - Metric

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.

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.

Nutrition Information

Per serving (4 servings)Calories: 341kcalCarbohydrates: 35gProtein: 8gFat: 20gSaturated Fat: 2gSodium: 186mgFiber: 6gSugar: 3g
Nutritional Data Disclaimer

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.