In a large skillet, add a touch of olive oil, then add the pearled onions (no need to thaw), crushed garlic and sliced mushrooms. Saute for a few minutes, or until the onions become translucent.
Then add the broth, water and quinoa. Season with some salt and pepper. Bring to a boil, then cover and reduce the heat and let simmer over medium low heat for 20 minutes.
Chop the celery and then add to the pilaf just as it is finished cooking. Remove from heat. Sprinkle with a little parsley before serving.
We had this with baked chicken and peas!
Serve Mushroom Quinoa Pilaf with Chicken and Peas.