Quinoa and Mushroom Pilaf with Dill

This recipe comes from Stanford Hospital's Cancer Center website, which I found randomly one day when looking for healthy recipes and which has some great recipes: http://cancer.stanfordhospital.com/forPatients/services/nutrition/recipes/default.

INGREDIENTS (serves 6):

2 cups quinoa (red or white)
8 ounces cremini or white mushrooms, quartered
3 1/2 cups of low-sodium chicken broth (note: I often put less stock and substitute with water)
1 tbsp olive oil
1 tbsp unsalted butter
2 shallots, coarsely chopped
2 navel oranges, peel and pith removed (optional)
1/2 cup finely chopped fresh dill
1 tbsp fresh or dried thyme
salt and freshly ground pepper

PREPARATION:

Rinse quinoa thoroughly and drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add mushrooms, shallots and a pinch of salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring until it begins to pop and crackle, about 5 minutes.

Add stock and thyme to pot; bring to a boil. Stir, cover and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in the butter and salt and pepper to taste.

Just before serving, add dill and oranges (if desired) and gently toss.