Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans
- 1 cup quinoa, rinsed or pre-rinsed
- 1 2/3 cups low sodium canned or home-made chicken broth
- 3 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 2 small carrots, peeled and diced (about 1/2 cup)
- 3/4 teaspoon dried thyme
- 4 ounces shiitake mushrooms, stemmed and thinly sliced
- 2 medium cloves garlic, minced (about 2 teaspoons)
- Salt and freshly ground black pepper
- 1/3 cup chopped toasted pecans
- 1/4 cup chopped fresh parsley
- Produce
- Carrots, peeled and diced (about 1/2 cup), small (2)
- Garlic (2 medium cloves)
- Parsley, fresh (1/4 cup)
- Pecans, toasted (1/3 cup)
- Shiitake mushrooms (4 ounces)
- Thyme, dried (3/4 teaspoon)
- Yellow onion, finely chopped (about 3/4 cup), small (1)
- Canned Goods
- Chicken broth, low sodium canned or home-made (1 2/3 cups)
- Cooking & Baking
- Olive oil, extra virgin (3 tablespoons)
- Salt and freshly ground black pepper (1)
- Other
- 1 cup quinoa, rinsed or pre-rinsed
Preparation
Read recipe preparation on seriouseats.com
Social Stats
54.7Rating
1-100
1-100
14Tweets
21Facebook
Shares
Shares
0StumbleUpon
Views
Views
267PinterestPins
Recipe Stats
Published March 14, 2012 (11 months ago).
101 people saved this recipe.
