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
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.
Notes
- You can substitute shiitake mushrooms with cremini or button mushrooms.
- For extra brightness, add a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
