Serious Salads: Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans

Serious Salads: Warm Quinoa Pilaf Salad with Shiitake Mushrooms, Carrots & Pecans

This earthy-tasting warm quinoa salad with shiitake mushrooms and crunchy pecans is hearty and wholesome. Serve it as a main course and no one will ever miss the meat.

Note: Shiitakes never come in contact with dirt, so the only washing usually necessary is a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

  • Yield:serves 4
  • Active time: 30 minutes
  • Total time:30 minutes
  • Rated:

Ingredients

  • 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

Directions

  1. 1.

    Combine quinoa and chicken broth in a medium saucepan. Bring to a boil over high heat, then turn heat down to low, cover, and simmer until quinoa is cooked, about 15 minutes.

  2. 2.

    Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon olive oil, along with mushrooms and garlic. Cook, stirring constantly, until mushrooms are cooked through, about 3 minutes. Season with salt and pepper to taste.

  3. 3.

    Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.