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Quinoa Pilaf With Mushrooms
Quinoa Pilaf With Mushrooms
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Festive quinoa cooked in flavorful vegetable stock with earthy mushrooms and aromatic herbs is a perfect holiday side dish.
Ingredients:
  • 1 tablespoon olive oil
  • 1 small shallot, chopped
  • 0.5 cup thinly sliced cremini mushrooms
  • 1.5 cups quinoa, rinsed and drained
  • 0.5 teaspoon fresh thyme leaves
  • 1.5 teaspoons kosher salt
  • freshly ground black pepper to taste
  • 3 cups vegetable stock
Instructions:
  • Place a large saucepan over medium heat and coat the inside of the pan with olive oil. Sauté shallot in the oil until translucent, about 3 minutes. Add cremini mushrooms and cook until browned, about 8 to 10 minutes. Mix in quinoa, thyme, bay leaf, salt, and pepper. Stir until quinoa is slightly toasted, about 5 minutes.
  • Gently pour vegetable stock into the quinoa mixture, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Remove from heat, fluff the quinoa pilaf with a fork, cover, and let it stand for an additional 10 minutes to steam and dry.

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