Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans

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

1. Put the quinoa and chicken broth into a medium saucepan. Set it over high heat and bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer until the quinoa is done, about 15 minutes.
2. While the quinoa cooks, warm 2 tablespoons olive oil in a large skillet over medium heat until it shimmers. Stir in the onions and cook, stirring now and then, until they begin to soften, 2-3 minutes.
3. Add the carrots and thyme to the skillet, and continue cooking until the carrots are barely tender, 5-7 minutes. Pour in the remaining tablespoon olive oil, then add the mushrooms and garlic. Cook, stirring the whole time, until the mushrooms are tender and cooked through, about 3 minutes. Add salt and pepper to taste.
4. Spoon the cooked quinoa into the skillet with the vegetables, then mix in the pecans and chopped parsley. Taste and adjust the seasoning if it needs it. Serve hot or warm.