Quinoa Pilaf With Mushrooms

Quinoa Pilaf With Mushrooms

19
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"Quinoa is not a grain, but a seed."

Ingredients

1 h {{adjustedServings}} servings 290 cals
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Nutrition

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  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1084 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
  2. Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.
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Reviews

19
  1. 24 Ratings

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Fantastic and easy recipe. We've been looking for a simple quinoa recipe and this is it! We don't keep shallots and cremini mushrooms in stock so I substituted white onions and white mushrooms a...

great stuff, fabulous taste, but I used commercial vegetable broth, and even omitting the added salt this was waaaay salty!!!! Next time I'll try reduced sodium chicken broth instead, because it...

Very tasty! I'm so glad hubby liked this! Miracle! If you are sensitive to salt, I'd start out with a little less salt because you can always add more. I thought it bordered on being just a ...