Quinoa Pilaf With Mushrooms5 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 1 hr
“Quinoa is not a grain, but a seed.” - by nosduh1313
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 290 cal
- 7.4 g
- 45.4 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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 and itt..." See more turned out to be quite tasty. As the other review stated, it could have used about half the salt. Thanks for this recipe!"
"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 little..." See more salty---which could be because even though I did use a good organic version of vegetable stock, it may have contained more salt than I figured on (I really need to make my own---note to self). I may have added a touch more mushrooms and shallot than it called for, but that's normal for me. Very good! Thanks!"
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