Quinoa Pilaf With Mushrooms

Quinoa simmered in vegetable stock with brown mushrooms and fresh herbs makes a delightful side dish for a holiday meal.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 290 Calories

Ingredients

• 1 tablespoon olive oil
• 1 bay leaf
• 3 cups vegetable stock
• freshly ground black pepper to taste
• 1 ½ teaspoons kosher salt
• 1 small shallot, chopped
• ½ teaspoon fresh thyme leaves
• 1 ½ cups quinoa, rinsed and drained
• ½ cup thinly sliced cremini mushrooms

Recipe Instructions

Step 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.

Step 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.