Warm Quinoa Pilaf Salad - 3 Guiding Stars
Active Time
Total Time
Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

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
  • 1⅔ cups low-sodium chicken broth
  • 3 Tbsp. olive oil, divided
  • 1 yellow onion, finely chopped
  • 2 carrots, diced
  • ¾ tsp. thyme
  • 4 oz. shiitake mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • Pepper to taste
  • ⅓ cup chopped toasted pecans
  • ¼ cup chopped fresh parsley


  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.
Nutritional analysis per serving: Calories 360; Total Fat 20g (26% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 60mg (3% DV); Total Carbohydrate 38g (14% DV); Dietary Fiber 6g (21% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 10g; Vitamin D 0% DV; Calcium 4% DV; Iron 15% DV; Potassium 15% DV; Manganese 70% DV; Copper 60% DV; Vitamin K 60% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/warm-quinoa-pilaf-salad/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796