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

Quinoa Pilaf With Mushrooms

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Apr 06, 2015

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 ways to use quinoa that we like; this just isn't to our taste.

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.

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!

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.

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.

Aug 31, 2013

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 a few more mushrooms and shallots.

Jul 31, 2013

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


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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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