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Quinoa Pilaf with Mirepoix

    Mirepoix is French for the combination of onions, celery, and carrots and is used as a base in cooking to provide aromatic flavor.

    Quinoa Pilaf with Mirepoix

    Today I am sharing one of Michelle’s delicious side dish recipes: Quinoa Pilaf with Mirepoix. Protein-packed and brightly colored, my husband gobbled it up and so did our 15-month-old!

    Mirepoix The Lemon Bowl
    Quinoa Pilaf with Mirepoix

    Quinoa Pilaf with Mirepoix

    4.46 stars average
    Mirepoix is French for the combination of onions, celery, and carrots and is used as a base in cooking to provide aromatic flavor.
    PREP: 5 mins
    COOK: 30 mins
    TOTAL: 35 mins
    Servings: 7


    • 1 cup dry quinoa
    • 1 tablespoon extra-virgin olive oil
    • 1 carrot (diced small)
    • ½ small onion (diced small)
    • 1 celery stalk (diced small)
    • 1 ¾ cup organic or reduced sodium vegetable broth (I used chicken)
    • ½ teaspoon dried Italian herb seasoning
    • 1 teaspoon apple cider vinegar (I used lemon juice)
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper


    • In a medium saucepan, cover quinoa in water and allow it to soak for 5 minutes. Stir quinoa and pour into a strainer, rinse with cool water.
    • Dry the saucepan, then heat it over medium heat and add oil. When oil begins to shimmer, add carrot, onion, and celery and cook until tender, about 4 minutes.
    • Add quinoa and saute until the mixture emits a nutty aroma, about 1 minute. Pour in the broth and bring to a boil on high.
    • Reduce heat to low, add Italian seasoning, cover, and cook for 20 minutes until quinoa is tender and liquid is completely absorbed.
    • Allow to sit covered for 5 minutes and then stir in the vinegar, salt, and pepper.


    Calories: 133kcalCarbohydrates: 23gProtein: 4gFat: 3gFiber: 3g

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. I made a double batch of this today! I thought it wanted a good bit more salt and pepper, but other than that it was perfect! Thanks for the recipe!

        1. Absolutely delicious. I used 3 carrots and 5 celery and my homemade broth from a chicken noodle soup recipe and it was really really good.

    2. I make large batches of things like chicken, vegetables, rice, etc. and then use them in different ways throughout the week for meals. This recipe is on my meal list for the week!

    3. Would love to when a copy of this book :) I always keep plenty of frozen veggies on hand to steam up and fresh fruit my daughter could eat them anytime :)

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