Best Quinoa Pilaf
Ingredients
-
1
tablespoon
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
2
stalks
celery, chopped
-
8
ounces
crimini mushrooms, chopped
-
2
cloves
garlic, minced
-
1
teaspoon
dried thyme
-
1
cup
dry quinoa
-
1½
cups
vegetable broth
-
1
teaspoon
fine sea salt
-
½
teaspoon
ground black pepper
-
½
cup
pecans, chopped (optional)
Instructions
- 1. Heat olive oil in a skillet over medium-high heat and sauté onion, celery, and mushrooms until tender, about 8 minutes.
- 2. Add garlic and thyme, stirring until fragrant for about 1 minute.
- 3. Rinse quinoa in a fine mesh sieve and add it to the skillet along with broth, salt, and pepper.
- 4. Bring the mixture to a boil, then reduce heat, cover, and cook until quinoa is tender and liquid is absorbed, about 15 minutes.
- 5. If quinoa isn't tender after 15 minutes, turn off heat and let it sit covered for an additional 10 minutes.
- 6. Fluff the quinoa with a fork, adjust seasoning, and stir in pecans if desired. Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
303
Total fat
15g
Total carbohydrates
35g
Total protein
9g
Sodium
605mg
Cholesterol
0mg
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