Quinoa Pilaf With Mushrooms Recipe - Allrecipes.com
Quinoa Pilaf With Mushrooms Recipe
  • READY IN 1 hr

Quinoa Pilaf With Mushrooms

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 1 hr

Reviews More Reviews

Mar 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!

Mar 09, 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!

Apr 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.

Apr 06, 2013

I didn't even add the onions, and it turned out to be very tasty. I didn't have rice, so I chose this recipe. It beats rice by far.

May 29, 2013

geez-owie is this good. was looking for a vegetarian potluck recipe and this fit the bill. only changes I made are to omit the added salt (not needed if your stock is flavorful), used shitake instead of cremini (it's what my shroom vendor had), and I added toasted slivered almonds at the end. Next time I will use less liquid, as it was too moist (my normal quinoa recipe calls for less than 2:1 water to grain, so I should have held back). Other than that, great! and it dried out overnight to a better consistency. I can see this being a go-to recipe because of all its healthy ingreds (3 of the GBOMBS!). No reason not to increase the mushroom and shallot amounts. Also, I think any sliced shrooms will do fine.

Jul 31, 2013

Very easy, fast and delicious. Even my little kids loved it!

Aug 01, 2013

Yummy! Hubby and I are trying to eat healthy and this is a great alternative to pasta or white rice. Followed the recipe, except used only 1 teaspoon salt. Can't wait to add some extra veggies to the leftovers and have a totally different dish tomorrow. It made enough for both of us to eat again tomorrow.

Jun 07, 2013

This dish was excellent and made more than I expected. Next time though, I would cut the salt in 1/2.


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  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 1084 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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