Directions:
- Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
- Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 920.69 Kcal (3855 kJ) | ||
| Calories from fat | 65.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 11% | |
|---|---|---|---|
| Sodium | 28687.38mg | 1195% | |
| Potassium | 550.07mg | 12% | |
| Total Carbs | 171.76g | 57% | |
| Sugars | 1.4g | 6% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 10.64g | 21% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 45.7mg | 254% | |
| Calcium | 58.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 313.42 Kcal (1312 kJ) | ||
| Calories from fat | 22.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 11% | |
|---|---|---|---|
| Sodium | 9765.67mg | 1195% | |
| Potassium | 187.25mg | 12% | |
| Total Carbs | 58.47g | 57% | |
| Sugars | 0.48g | 6% | |
| Dietary Fiber | 1.71g | 20% | |
| Protein | 3.62g | 21% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 15.6mg | 254% | |
| Calcium | 19.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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