Quinoa Pilaf with Roasted Mushrooms and Thyme
Ingredients
- 1 cupquinoa
- 2 cupsvegetable broth
- 12 ouncecremini mushrooms
- 1yellow onion
- 3 clovesgarlic
- 1 tablespoonfresh thyme
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ½ cupparmesan cheese (optional)
Prep
- 01
Dice 1 yellow onion into 1/4-inch pieces.
- 02
Mince 3 cloves garlic.
- 03
Quarter 12 ounces cremini mushrooms.
Method
- 01
Preheat oven to 425°F. Toss mushrooms with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until golden and tender.
- 02
While mushrooms roast, rinse quinoa under cold water until the water runs clear.
- 03
Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion and cook for 4 minutes, stirring occasionally, until softened.
- 04
Add minced garlic and fresh thyme to the pot. Cook for 1 minute until fragrant.
- 05
Pour in the quinoa and stir constantly for 2 minutes to lightly toast the grains.
- 06
Add vegetable broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- 07
Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- 08
Fold roasted mushrooms into quinoa. Taste and adjust seasoning. Top with parmesan if desired and serve warm.
Spice Tips
For earthiness, stir in 1/2 teaspoon smoked paprika after toasting the quinoa. A squeeze of fresh lemon juice brightens the dish at the end. Red pepper flakes add mild heat if desired.
Pair with a simple green salad or roasted vegetables. Leftovers keep refrigerated for up to 4 days and reheat gently with a splash of broth.