We love quinoa! It’s easy to make and healthy to eat. You can add all different herbs and veggies to it to make a different meal every day of the week. I tried this quinoa pilaf the other night and the whole family loved it. We know you will too!
Quinoa Pilaf with Shallots and Crimini Mushrooms
1 T. olive oil
1 shallot, peeled and finely diced
1 c. crimini mushrooms, wiped clean and sliced
1 1/2 c. quinoa
1/2 t. fresh thyme leaves removed from their stems
1 bay leaf
1 1/2 t. kosher salt
freshly ground pepper
3 c. chicken or vegetable stock or water
Place a saucepan on med-high heat. Add olive oil and heat till shimmering. Add the shallot and cook till translucent. Then add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan. Stir and heat for about one minute until fragrent.
Slowly add the stock, it will splatter. When it comes to a full boil, reduce heat and simmer, covered for about 15 minutes.
After 15 minutes, remove from heat, fluff the quinoa and replace the lid and let sit for 10 minutes.
Taste and then adjust seasoning if needed.