Quinoa Pilaf with Shiitake Mushrooms, Carrots and Pecans
This quinoa pilaf is dressed up with sautéed onions, carrots, shiitake mushrooms, and pecans, making it a hearty dish that’s full of flavor.
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Cooking tools:
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Peeler
Ingredients
- 1 cup quinoa, (pre-rinsed or rinsed)
- 1⅔ cups low-sodium chicken broth or vegetable broth
- 3 tablespoons extra-virgin olive oil, (divided)
- 1 small yellow onion, (finely chopped)
- 2 small carrots, (peeled and diced)
- ¾ teaspoon dried thyme
- 4 oz shiitake mushrooms, (stemmed and thinly sliced)
- 2 cloves garlic, (minced)
- Salt
- ground black pepper
- ⅓ cup chopped pecans, (toasted if desired)
- ¼ cup chopped fresh parsley
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