Quinoa Pilaf

Ingredients

• 1 tablespoon extra-virgin olive oil

• 1 yellow onion , chopped

• 2 celery stalks , chopped

• 8 ounces crimini mushrooms , chopped (optional, I subbed umami powder) 1 tablespoon 

• 2 garlic cloves , minced

• 1 teaspoon dried thyme (or 1 T freshly minced)

• 1 cup dry quinoa

• 1 1/2 cups chicken broth 

• 1 teaspoon fine sea salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon dried parsley

• 1/2 cup pecans , chopped (optional) or toasted almonds

INSTRUCTIONS

Heat the olive oil in a large skillet (that has a lid) over medium-high heat, and add in the onions, celery, and mushrooms. Saute until tender, about 8 minutes. Add in the garlic and thyme, and stir just until fragrant, about 1 more minute.

Pour the quinoa into a fine mesh sieve and rinse well, to help remove any bitterness. Pour the drained quinoa into the skillet, along with the broth, salt, umami (if using), parsley and pepper. Bring the liquid to a boil.

When the liquid is boiling, lower the heat and cover the pan with a lid. Let it cook until the quinoa is tender and the liquid is absorbed, about 15-18 minutes. If the quinoa isn't totally tender in that amount of time, remove the pan from the heat and keep it covered for 10 more minutes. The quinoa should be tender by then, without anything burning to the bottom.

Remove the lid and fluff the quinoa with a fork. Adjust any seasoning to taste, and stir in the pecans or almonds for added crunch. Serve warm right away.