Quinoa Pilaf With Mushrooms

Quinoa Pilaf With Mushrooms

nosduh1313

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

1 h servings 290 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 19
  1. 24 Ratings

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Most helpful positive review

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...

Most helpful critical review

I did not care for this recipe. We used hen of the woods mushrooms from our yard that are always delicious, and we ended up picking them out of the pilaf and leaving the rest. I've tried to find...

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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 ...

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 ...

This recipe is amazing - one of my absolute favorites. That being said, definitely cut the salt in half or even just don't add any at all if your stock is already salty. Other than that, I like ...

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.

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

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

I cut the quinoa to 1/2 cup because this recipe was only for one person. I used a styo-box of mushrooms and about 1-1/2 cups of home-made veg broth. I also added 2T of sesame seeds and toasted w...

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