Quinoa Mushroom Pilaf
A simple vegetarian quinoa and mushroom pilaf that works as a side dish or a light lunch on its own.
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Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 4 oz white button mushrooms, quartered
- 1 clove garlic, minced
- 1 cup quinoa, rinsed
- ½ teaspoon salt
- 1 ¼ cups chicken broth, or vegetable broth
- ¼ teaspoon dried thyme
- 1 bay leaf
- 2 tablespoon Parmesan cheese
Instructions
- Heat olive oil in a medium pan over medium heat. Add onion and mushrooms and cook, stirring occasionally, until golden and they've released their liquid, about 5-8 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in quinoa and toast, stirring constantly, until lightly golden and fragrant, about 1 minute.
- Add broth, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, 12-14 minutes.
- Remove from heat, discard the bay leaf, and fluff with a fork. Stir in Parmesan.
Notes
- If you want some spice, you could add chili flakes in with the onion and mushrooms as they are sauteing.
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