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Ingredients

1 tablespoon olive oil 1 small shallot, chopped ½ cup thinly sliced cremini mushrooms 1 ½ cups quinoa, rinsed and drained ½ teaspoon fresh thyme leaves 1 bay leaf 1 ½ teaspoons kosher salt freshly ground black pepper to taste 3 cups vegetable stock

Nutrition Info

290.3 calories carbohydrate: 45.4 g cholesterol: : - fat: 7.4 g fiber: 6.5 g protein: 9.9 g saturatedFat: 0.5 g servingSize: - sodium: 1083.8 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

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.
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.

4 servings

Quinoa is not a grain, but a seed.