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Quinoa Pilaf with Mirepoix

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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

4.48 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. Having a variety of seasonal dishes that can work with seasonal veggies makes it easy to cook good food fast with out a recipe.

  2. I use my Slow-Cooker as a short-cut whenever possible. I have two young boys who require a lot of my attention. I have found that if I can get a meal in the Slow-Cooker during nap time, it frees up my afternoons for special time with the kids and a stress-free dinner can be ready on time. Win-Win. :)

    I would love this cookbook. I am always looking for healthy, fun recipes to serve my family. I can’t wait to try the Quinoa!

  3. Oops–forgot to answer the question! My favorite weeknight shortcut is defrosting a wild salmon fillet the night before and then cooking it in the oven when I get home with some frozen veggies! Quick, easy and healthy :)

  4. My way of putting healthier meals on the table on a busy weeknight is to use my slow cooker, which I discovered a bit later in life and now love using. Prep the night before where you can and throw everything in in the morning……great!

  5. My favorite shortcut is buying vegetable that are already pre-cut or prepared like fresh butternut squash or frozen vegetables and that way I can toss them into a pan to roast or add them to a side dish for a healthy addition to the meal :0)

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