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Warm Quinoa Pilaf Salad
This salad is filling enough to be your main entree. If you replace the chicken broth with vegetable broth, it's a wonderful vegetarian recipe to include in your regular or holiday rotation.
1 cup quinoa
1 2/3 cups low-sodium chicken broth
3 Tbsp. olive oil, divided
1 yellow onion, finely chopped
2 carrots, diced
3/4 tsp. thyme
4 oz. shiitake mushrooms, thinly sliced
2 cloves garlic, minced
Pepper to taste
1/3 cup chopped toasted pecans
1/4 cup chopped fresh parsley
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Warm Quinoa Pilaf Salad

Warm Quinoa Pilaf Salad

Warm Quinoa Pilaf Salad
Three Stars Guiding Stars
  • Servings:4 (238 g)
  • Prep Time:30 minutes
  • Cook Time:0 minutes
1. Combine quinoa and chicken broth in a medium saucepan. Bring to a boil over high heat, turn heat down to low, cover, and simmer until quinoa is cooked (15-20 minutes).
2. While quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion 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).
3. Add remaining 1 tablespoon olive oil, mushrooms, and garlic. Cook, stirring constantly, until mushrooms are cooked through (3-5 minutes). Season with pepper to taste.
4. Add cooked quinoa to vegetables. Stir in pecans and chopped parsley to serve.