Ingredients
1cupquinoa,pre-rinsed or rinsed
1⅔cupchicken broth,low sodium
3tbspextra virgin olive oil,divided
1small yellow onion,finely chopped
2small carrots,peeled, diced
¾tspdried thyme
4ozshiitake mushrooms,stemmed, thinly sliced
2garlic cloves,minced
salt and ground black pepper
⅓cuppecans,chopped, toasted if desired
¼cupfresh parsley,chopped
Preparation
Combine the quinoa and chicken broth in a medium sauce pan.
Bring to a boil, then turn heat down to low. Cover and simmer for about 15 minutes until the quinoa is cooked.
Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, for 2to 3 minutes, until they start to soften.
Add the carrots and thyme and cook for 5 to 7 minutes, until the carrots are just tender. Add the remaining tablespoon of olive oil, along with mushrooms and garlic.
Cook, stirring constantly, for a few minutes, until mushrooms are cooked through. Season the vegetables with ¼ teaspoon of salt and freshly ground black pepper to taste.
Add the cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary.
Serve hot or warm, and enjoy!
