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Quinoa Pilaf With Mushrooms Recipe

Recipe by: nosduh1313

"Quinoa is not a grain, but a seed."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook35 m
  • Ready In1 h
  • 1Heat 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.
  • 2Pour 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 290 cals
  • 1 tablespoon olive oil
  • 1 small shallot, chopped
  • 1/2 cup thinly sliced cremini mushrooms
  • 1 1/2 cups quinoa, rinsed and drained
  • 1/2 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 1 1/2 teaspoons kosher salt
  • freshly ground black pepper to taste
  • 3 cups vegetable stock
Nutrition

Amount per serving ( 5 total)

  • Calories:
    290
    15%
  • Fat:
    7.4
    11%
  • Carbs:
    45.4
    15%
  • Protein:
    9.9
    20%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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