Quinoa Pilaf With Shallots & Shiitakes



    • 1 tablespoon grass-fed butter
    • 2 shallots, peeled and minced
    • 2 teaspoons fresh thyme
    • 3-4 shiitakes, sliced thin (discard the stems)
    • 1 cup quinoa, rinsed
    • 1 3/4 cups chicken stock or other stock
    • 2-3 pinches sea salt
    • 1-2 cloves garlic, minced


    1. In a deep skillet over high heat, sauté shallots for one minute.
    2. Add thyme, butter, garlic and shiitake mushrooms and continue cooking 1-2 minutes.
    3. Add quinoa, chicken stock and sea salt. Bring to a boil, cover and lower flame to simmer. Cook for 12-15 minutes.

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    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.