Serious Salads: Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans Recipe
-
Category
Thanksgiving
-
Cusine
American
What do you need?
How to make?
Ingredients
1 cup quinoa, rinsed or pre-rinsed
1 2/3 cups low sodium canned or home-made chicken broth
3 tablespoons extra virgin olive oil, divided
1 small yellow onion, finely chopped
2 small carrots, peeled and diced
3/4 teaspoon dried thyme
4 ounces shiitake mushrooms, stemmed and thinly sliced
2 medium cloves garlic, minced
Salt and freshly ground black pepper
1/3 cup chopped toasted pecans
1/4 cup chopped fresh parsley
Directions
Combine quinoa and chicken broth in a medium saucepan. Bring to a boil over high heat, then turn heat down to low, cover, and simmer until quinoa is cooked, about 15 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon olive oil, along with mushrooms and garlic. Cook, stirring constantly, until mushrooms are cooked through, about 3 minutes. Season with salt and pepper to taste. Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.