![[NEW] Warm Quinoa Pilaf Salad](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126802682.jpg)
Ingredients
- 1 cup quinoa 1â…” 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
Tip: Screenshot this list for easy reference while shopping
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.
