Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 small shallot, chopped
- •½ cup thinly sliced cremini mushrooms
- •1 ½ cups quinoa, rinsed and drained
- •½ teaspoon fresh thyme leaves
- •1 bay leaf
- •1 ½ teaspoons kosher salt
- •freshly ground black pepper to taste
- •3 cups vegetable stock
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 290
- Carbohydrate: 45g
- Fat: 7g
- Fiber: 7g
- Protein: 10g
- Sugar: 2g
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