Quinoa is not a grain, but a seed.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

290 calories; protein 9.9g 20% DV; carbohydrates 45.4g 15% DV; fat 7.4g 11% DV; cholesterolmg; sodium 1083.8mg 43% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/22/2013
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! Read More
(26)

Most helpful critical review

Rating: 2 stars
04/06/2015
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. Read More
(1)
31 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/22/2013
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! Read More
(26)
Rating: 4 stars
04/28/2013
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. Read More
(10)
Rating: 5 stars
03/09/2013
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! Read More
(9)
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Rating: 5 stars
05/29/2013
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. Read More
(7)
Rating: 5 stars
04/06/2013
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. Read More
(6)
Rating: 5 stars
08/31/2013
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. Read More
(5)
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Rating: 5 stars
12/22/2013
I cut the quinoa to 1/2 cup because this recipe was only for one person. I used a styo-box of mushrooms and about 1-1/2 cups of home-made veg broth. I also added 2T of sesame seeds and toasted with the mushrooms. I used this as a side dish with leftovers but will also use it as a main course in the future because it has good protein as is. I Read More
(3)
Rating: 5 stars
07/31/2013
Very easy fast and delicious. Even my little kids loved it! Read More
(3)
Rating: 4 stars
06/07/2013
This dish was excellent and made more than I expected. Next time though I would cut the salt in 1/2. Read More
(3)
Rating: 2 stars
04/06/2015
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. Read More
(1)