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

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.

* Per serving · 4 servings · Values may vary.