Step 1

Combine quinoa and chicken broth in a medium sauce pan. Bring to a boil, then turn heat down to low, cover and simmer until quinoa is cooked, about 15 minutes.

Step 2

In the meantime, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions 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. Add remaining tablespoon of olive oil, along with mushrooms and garlic. Cook, stirring constantly, until mushrooms are cooked through, a few minutes. Season vegetables with ¼ teaspoon salt and freshly ground black pepper to taste.

Step 3

Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.

Step 4

Note: Shiitakes never come in contact with dirt, so the only washing usually necessary is a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap.