Name: Quinoa Pilaf With Mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small shallot, chopped; 0.5 cup thinly sliced cremini mushrooms; 1.5 cups quinoa, rinsed and drained; 0.5 teaspoon fresh thyme leaves; 1 bay leaf; 1.5 teaspoons kosher salt; freshly ground black pepper to taste; 3 cups vegetable stock

Ingredients

1 tablespoon olive oil
1 small shallot, chopped
0.5 cup thinly sliced cremini mushrooms
1.5 cups quinoa, rinsed and drained
0.5 teaspoon fresh thyme leaves
1 bay leaf
1.5 teaspoons kosher salt
freshly ground black pepper to taste
3 cups vegetable stock

Instructions

Step 1

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.
Step 2

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.

Enjoy your meal!