Mushroom and Thyme Quinoa Pilaf

1. 1

   Heat a large saucepan over medium heat and swirl olive oil around the pan to coat.

2. 2

   Cook shallot in the hot oil until translucent, about 3 minutes.

3. 3

   Stir in cremini mushrooms and cook, stirring, until the mushrooms are browned, 8 to 10 minutes.

4. 4

   Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into the mushroom mixture.

5. 5

   Cook, stirring often, until the quinoa smells slightly toasted, about 5 minutes.

6. 6

   Pour vegetable stock into the quinoa mixture (it may spatter a little) and stir to combine.

7. 7

   Bring to a full boil, then reduce heat to low, cover the pan, and simmer until the liquid is absorbed, about 15 minutes.

8. 8

   Remove from the heat and fluff the quinoa pilaf with a fork, then cover the pan and let it stand 10 more minutes to steam and dry.

• Calories 322.29 kcal Moderate
• Protein 11.15 g Good Source
• Carbs 51.04 g Moderate
• Total Fat 7.56 g Moderate
• Saturated Fat 0.46 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 108.88 mg Low Source
• Fiber 5.73 g Good Source
• Sugar 1.1 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 48.11 mg Low Source
• Iron 3.36 mg Moderate
• Potassium 52.14 mg Low Source
• Vitamin A 2.17 mcg_rae Low Source
• Vitamin C 0.12 mg Low Source
• Vitamin D 0.12 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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