Mirepoix is French for the combination of onions, celery, and carrots and is used as a base in cooking to provide aromatic flavor.
I am so excited to be giving away a copy of Clean Eating for Busy Families by Michelle Dudash, R.D. When this book arrived in the mail, I literally read it from cover to cover in one sitting.
Don’t get me wrong, I love a good cookbook but there is something very special about this one: not a single recipe has to be adjusted to fit my healthy, whole-foods-loving lifestyle. Boom.
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!
Why I Love This Cookbook:
- Seasonal Produce Substitutions: Michelle offers ideas for swapping out produce during various times of the year. For example, when tomato season ends, she suggests using pomegranate seeds instead.
- Sustainable Tips: Just about every seafood recipe offers quick and handy guidelines for shopping sustainably. (Note to Self: Lake Michigan trout is over-fished and in serious decline.)
- Nutritional Information Provided: As you probably know, I provide nutritional information for all of my recipes. The fact is, tracking calories in vs. calories out is how I managed to lose 60 pounds in 12 months. Perhaps you just want to increase fiber or eat more protein – Michelle makes it easy by offering this information for all recipes.
The bottom line: if you know anyone looking to put healthy, flavorful meals on the table in 30 minutes or less, this book is a PERFECT holiday gift!
- 1 cup dry quinoa
- 1 tablespoon extra-virgin olive oil
- 1 carrot diced small
- 1/2 small onion diced small
- 1 celery stalk diced small
- 1 3/4 cup organic or reduced sodium vegetable broth I used chicken
- 1/2 teaspoon dried Italian herb seasoning
- 1 teaspoon apple cider vinegar I used lemon juice
- 1/4 teaspoon salt
- 1/4 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.