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