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Quinoa Pilaf With Mushrooms

Quinoa Pilaf With Mushrooms

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h
nosduh1313

nosduh1313

Quinoa is not a grain, but a seed.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

Jonathan
14

Jonathan

3/22/2013

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 turned out to be quite tasty. As the other review stated, it could have used about half the salt. Thanks for this recipe!

AZSRT8
7

AZSRT8

4/27/2013

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 was simple enough and tasty enough to merit extra chances and experimentation.

Marianne
7

Marianne

3/9/2013

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 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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