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Quinoa Pilaf with Crimini Mushrooms Recipe

Quinoa Pilaf with Crimini Mushrooms

Recipe courtesy Chef Bobo, Executive Chef and Food Service Director, The Calhoun School

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on June 12, 2012

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    My family (and 17 year old friends of my daughter loved this quinoa. To make it work I added 3 times the mushrooms (Crimini and porcini, increased the amount of fresh thyme, and used a large shallot. I also used chicken boulion, and did not add any additional salt. I will make it again with these adjustments. Enjoy!

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  • on April 04, 2012

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    It was ok. I used twice the amount of mushroom. And whatever you do, don't add salt AND use broth. It's way too salty with both. And the recipe calls for too much liquid. I'd probably use 2 3/4 cups liquid next time. My batch was really soggy.

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  • on March 24, 2012

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    My friends and i thought this was really good. Probably the best quinoa i've ever eaten. Though, i did saute more mushrooms than i called for and mixed them in at the end. i would recommend that because it made it quite delicious!

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  • on February 27, 2012

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    Very tasteless. I'll keep looking for a recipe my husband will at least eat. Sorry.

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  • on February 18, 2012

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    Perfect!

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  • on February 05, 2012

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    I was really disappointed with this, even though I followed the recipe exactly. I had all of the ingredients on hand. It was boring.

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  • on January 04, 2012

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    My husband and I loved this! I didn't have a shallot so I used about 1/4 of an onion and baby bella mushrooms! I doubled the mushrooms and would add even more next time! Definitely use a broth or a stock when cooking the quinoa. Will be making again soon!

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  • on December 29, 2011

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    This recipe was very tasty but I would cut the salt in half. It was very salty.

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  • on December 21, 2011

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    This recipe is so easy and tasty! I use double the mushrooms because I LOVE mushrooms, and it's so delicious! Make sure to rinse the quinoa really well...it makes all the difference :

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  • on November 28, 2011

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    I used chicken stock & added an 1/8 of a teaspoon of ground sage. I made this on Thanksgiving instead of stuffing and it was delicious! Will definitely make it again and again!

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