Warm Quinoa Pilaf Salad
This salad is filling enough to be your main entree. If you replace the chicken broth with vegetable broth, it's a wonderful vegetarian recipe to include in your regular or holiday rotation.
Nutrition
Calories: 355.1 kcalCarbohydrates: 36.5 gProtein: 10.1 gFat: 20.1 gSaturated Fat: 2.5 gSodium: 55.4 mgPotassium: 582.5 mgFiber: 5.77 gSugar: 4.3 gCalcium: 54.7 mgIron: 3.2 mg
Ingredients
- 1 cup quinoa
- 1⅔ cups low-sodium chicken broth
- 3 Tbsp. olive oil divided
- 1 yellow onion finely chopped
- 2 carrots diced
- ¾ tsp. thyme
- 4 oz. shiitake mushrooms thinly sliced
- 2 cloves garlic minced
- Pepper to taste
- ⅓ cup chopped toasted pecans
- ¼ cup chopped fresh parsley
Instructions
- 1. Combine quinoa and chicken broth in a medium saucepan. Bring to a boil over high heat, turn heat down to low, cover, and simmer until quinoa is cooked (15-20 minutes).
- 2. While quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion 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).
- 3. Add remaining 1 tablespoon olive oil, mushrooms, and garlic. Cook, stirring constantly, until mushrooms are cooked through (3-5 minutes). Season with pepper to taste.
- 4. Add cooked quinoa to vegetables. Stir in pecans and chopped parsley to serve.