Quinoa Pilaf With Mushrooms

Ingredients

• 1  bay leaf 
• 4 servings pepper black freshly ground to taste
• 0.5 cup cremini mushrooms thinly sliced
• 0.5 teaspoon thyme leaves fresh
• 1.5 teaspoons kosher salt 
• 1 tablespoon olive oil 
• 1.5 cups quinoa rinsed drained
• 1 small shallots chopped
• 3 cups vegetable stock 

Equipment

• frying pan
• sauce pan

Directions

1. 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.
2. 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.
3. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.