If you’re searching for a dish that strikes the perfect harmony between hearty, healthy, and vibrant, look no further than Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans. This recipe transforms simple ingredients into a colorful, flavor-packed meal that feels both nourishing and a little bit fancy, thanks to the earthy mushrooms, crunchy pecans, and fluffy quinoa. Whether you serve it as a side or a light main, this pilaf is bound to win rave reviews at any table!

Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans Recipe - Recipe Image

Ingredients You’ll Need

What makes this pilaf truly special is how everyday ingredients unite to create something memorable. Each one plays a unique role: quinoa adds protein and fluff, mushrooms bring umami depth, carrots offer a pop of sweetness and color, and toasted pecans deliver irresistible crunch.

Quinoa: Rinse well before using for a fluffy texture and a nutty backbone to the pilaf.
Vegetable broth: Cooking quinoa in broth infuses every grain with savory richness.
Olive oil: Adds silkiness and helps sauté the aromatics to fragrant perfection.
Onion: The flavor foundation, providing a mild sweetness as it softens and caramelizes.
Garlic: Just a couple cloves add a deep, mellowed heat to the background.
Shiitake mushrooms: With earthy, meaty notes, these elevate the dish—feel free to swap for cremini or button mushrooms if desired.
Carrot: Brings vibrant color and slight sweetness that balances out the umami flavors.
Pecans: Lightly toasted for a buttery crunch that makes every bite interesting.
Fresh parsley: Chopped and sprinkled at the end for a burst of freshness and color.
Salt and black pepper: Essential for seasoning and balancing all the flavors.

How to Make Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans

Step 1: Cook the Quinoa

Start by bringing the vegetable broth to a lively boil in a medium saucepan. Once that’s bubbling, stir in your rinsed quinoa. Reduce the heat, cover, and let it simmer gently for about 15 minutes until the grains pop open and absorb all the flavorful broth. After turning off the heat, let the pan sit, still covered, for 5 minutes—this little rest makes the quinoa perfectly fluffy. Fluff it with a fork for the best texture.

Step 2: Sauté the Aromatics

While the quinoa is doing its thing, place a large skillet over medium heat and add the olive oil. Toss in the finely chopped onion and sauté until it becomes translucent and sweet-smelling, about 3–4 minutes. Add the minced garlic and let it cook until fragrant, about 30 seconds—a quick step that releases a world of flavor.

Step 3: Add Mushrooms and Carrots

Next, scatter in the shiitake mushrooms and diced carrot. Keeping everything moving in the skillet, cook these for 5–7 minutes. The mushrooms will release their juices and become tender and savory, and the carrots will soften just enough to retain their slight bite and pop of color.

Step 4: Combine and Season

Now, bring together the cooked quinoa and sautéed veggie mixture right in the skillet. Gently stir so everything mingles evenly. Add a generous pinch of salt and black pepper, tasting as you go—you want every bite of this Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans to sing with flavor.

Step 5: Finish with Pecans and Parsley

Take the skillet off the heat and sprinkle in the toasted pecans and freshly chopped parsley. Stir everything together, and right away you’ll notice how the crunch, freshness, and colors transform the pilaf. Serve it up warm and watch everyone dig in with delight!

How to Serve Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans

Garnishes

Add a flurry of extra chopped parsley or a handful of microgreens on top for a pretty, fresh flourish. For extra zing, a quick squeeze of fresh lemon juice brightens every spoonful and makes the Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans pop. You can even scatter a few more toasted pecan pieces for bonus crunch.

Side Dishes

This pilaf is wonderfully versatile. Serve it as a companion to roasted vegetables, grilled tofu, or a big green salad for a nourishing, plant-based meal. It’s also sturdy enough to hold its own next to a classic Sunday roast or as a star on a holiday table.

Creative Ways to Present

Take your presentation up a notch by serving the Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans inside roasted bell peppers or acorn squash halves for an elegant main. Or, spoon it into lettuce cups for party-ready bites that are as adorable as they are delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans keeps beautifully in an airtight container in the fridge for up to four days. The flavors meld and deepen, making the pilaf even more satisfying upon reheating for quick lunches or easy dinners.

Freezing

If you want to extend the meal even further, this pilaf freezes well! Portion it into freezer-safe containers and store for up to two months. Be sure the pilaf is completely cool before freezing to preserve texture and freshness.

Reheating

To reheat, simply microwave individual portions with a splash of water to prevent drying out, or warm gently in a skillet over low heat. A fresh sprinkle of parsley and squeeze of lemon wake the flavors back up for a meal that feels newly cooked every time.

FAQs

Can I use a different type Side Dish

Absolutely! While shiitake mushrooms bring a lovely meatiness, cremini or button mushrooms work just as well in Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans. Swap them in if that’s what you have on hand.

How do I make this pilaf nut-free?

If pecans aren’t an option, simply omit them or substitute toasted pumpkin or sunflower seeds for a similar crunch. You’ll still get plenty of flavor and a great texture in your pilaf.

Is this recipe gluten-free?

Yes! Quinoa itself is naturally gluten-free, and all the other ingredients in Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans keep this dish safe for gluten-sensitive eaters. Always double-check your broth to ensure it’s gluten-free.

Can I prepare the pilaf in advance for entertaining?

Definitely. Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans is perfect for making ahead. Prep it earlier in the day, chill in the fridge, and gently reheat just before serving. It holds its flavor and texture beautifully.

What protein can I add for a heartier meal?

For a more substantial dish, consider stirring in cooked chickpeas or white beans, or serving with grilled tempeh or your favorite plant-based protein. These options make the pilaf a filling main for any appetite.

Final Thoughts

There’s something truly special about sitting down to a bowl of Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans—the colors alone are enough to lift your spirits, but the taste is what keeps you coming back. Friendly enough for weeknights, lovely enough for guests, this recipe is a little gift to your taste buds and a celebration of good, honest ingredients. I can’t wait for you to give it a try!

Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 6 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

This flavorful Quinoa Pilaf with Shiitake Mushrooms, Carrots, and Pecans is a satisfying and nutritious dish that can be enjoyed as a side or a light main course. The combination of earthy mushrooms, sweet carrots, crunchy pecans, and fluffy quinoa makes for a delicious meal.

Ingredients

Scale

Quinoa Pilaf:

1 cup quinoa, rinsed and drained
2 cups vegetable broth

Vegetable Mix:

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shiitake mushrooms, stemmed and sliced
1 large carrot, peeled and diced
1/2 cup pecans, chopped and lightly toasted
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste

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Instructions

Prepare Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until cooked. Let sit covered for 5 minutes, then fluff with a fork.
Sauté Vegetables: Heat olive oil in a skillet. Sauté onion until softened, then add garlic. Add mushrooms and carrot, cook until tender.
Combine: Stir cooked quinoa into the skillet. Season with salt and pepper. Remove from heat and mix in pecans and parsley.
Serve: Enjoy warm as a side or main dish.