Ingredients
- 1 cup quinoa
- 1⅔ cups low-sodium chicken broth
- 3 Tbsp. olive oil, divided
- 1 yellow onion, finely chopped
- 2 carrots, diced
- ¾ tsp. thyme
- 4 oz. shiitake mushrooms, thinly sliced
- 2 cloves garlic, minced
- Pepper to taste
- ⅓ cup chopped toasted pecans
- ¼ cup chopped fresh parsley
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Instructions
- Combine quinoa and chicken broth in a medium saucepan. Bring to a boil over high heat, turn heat down to low, cover, and simmer until quinoa is cooked (15-20 minutes).
- While quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion 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 1 tablespoon olive oil, mushrooms, and garlic. Cook, stirring constantly, until mushrooms are cooked through (3-5 minutes). Season with pepper to taste.
- Add cooked quinoa to vegetables. Stir in pecans and chopped parsley to serve.