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!
Quinoa Pilaf with Mirepoix
- 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.