Mushroom-Quinoa Pilaf - Kraft Recipes Top
Comida Kraft
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Mushroom-Quinoa Pilaf

Prep Time
Total Time

8 servings, 1/2 cup each

Cook an alternative to rice with Mushroom-Quinoa Pilaf with grated Parmesan. Thanks to the quinoa, this Mushroom-Quinoa Pilaf is a better-for-you choice.

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Make It

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  • Heat dressing in large saucepan on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until onions are crisp-tender.
  • Stir in broth; bring to boil. Add quinoa; stir. Return to boil; cover. Simmer on low heat 16 to 18 min. or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with fork. Let stand, covered, 5 min.
  • Stir in cheese and parsley.

Special Equipment Needed


For a meatless version, prepare using vegetable broth.


  • 8 servings, 1/2 cup each

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Fat

Nutrition Bonus

This delicious pilaf is perfect for pairing with lean meat. Eating right never tasted so good!

Nutritional Information

Serving Size 8 servings, 1/2 cup each
Calories 130
Total fat 5g
Saturated fat 1g
Cholesterol 5mg
Sodium 150mg
Carbohydrate 17g
Dietary fiber 2g
Sugars 2g
Protein 5g
% Daily Value
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Tasty - after changes made Needs at least twice as much liquid as the recipe calls for - otherwise the quinoa is hard and unpalatable
Date published: 2017-12-13
Rated 5 out of 5 by from This was delcious and easy to make. This was delcious and easy to make. We love quinoa and this is a great side for any meal. I added 2 cloves of garlic along with the onions for extra flavor. Try this!
Date published: 2013-10-03
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