Quinoa Pilaf with Mirepoix

A simple yet delicious side dish, this Quinoa Pilaf with Mirepoix is vegetarian, vegan, and gluten-free!

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes

Quinoa Pilaf with

A simple yet delicious side dish, this Quinoa Pilaf with Mirepoix is vegetarian, vegan, and gluten-free!

Forkful of quinoa pilaf with mirepoix.

I like to keep things interesting at our dinner table by not always serving the same old sides of rice or salad. If a side is simple enough that I can focus most of my attention on the main dish, all the better! My Quinoa Pilaf with Mirepoix uses only a few simple ingredients, but is mostly a dish that you can prepare in 5 minutes and then let cook without watching it much so you can get the kids to wash their hands, set the table, or focus on the main meal! It’s a tasty way to get a serving of vegetables, and is vegetarian/vegan and gluten-free! It’ll make a great side to go along with stews, grilled chicken, or fish!


Quinoa pilaf with mirepoix ingredients
  • Quinoa: A surprisingly good source of protein and other nutrients, it has a mild nutty taste and pleasant texture.
  • Olive oil: A heart healthy oil used to sauté the veggies and toast the dry quinoa.
  • Carrot: Adds a bit of natural sweetness, also a great source of vitamin C and potassium.
  • Onion: I use a white onion for mild onion flavor and delicious caramelization.
  • Celery: Very mild flavor, but adds a ton of nutritional benefit.
  • Broth: Use veggie broth to keep this dish vegan and vegetarian, or you could also use chicken broth. It cooks the quinoa and infuses it with more flavor.
  • Italian seasoning: Typically a mix of oregano, basil, marjoram, garlic, and thyme. Adds wonderful flavor to the dish.
  • Apple cider vinegar: Adds necessary acidity and a bit of tang to the final dish.

How to Make Quinoa Pilaf with Mirepoix

Soaking quinoa

Start your quinoa pilaf with mirepoix by taking your dry, uncooked quinoa and soaking it in water for about 5 minutes. Strain and rinse with cold water.

Adding carrots to pot

Next you’ll get started on your mirepoix by taking your chopped carrots, celery, and onion and adding them to the bottom of a large pot with the olive oil.

Sauteing veggies

Sauté the veggies until tender, about 4 minutes, before adding the quinoa and toast until you can smell the nutty aroma.

Adding seasoning to pilaaf

Stir in the Italian seasoning and season with some salt and black pepper to taste.

Pouring broth into pot

Pour in the veggie broth over the veggies and toasted quinoa.

Adding apple cider vinegar to pot

Stir in the apple cider vinegar, then bring to a boil over high heat.

Adding broths to veggies

After it’s boiling, cover and reduce heat to a simmer. Cook for about 20 minutes, or until liquid is fully absorbed.

Quinoa pilaf with mirepoix.

Check for seasoning and add more salt and pepper as needed, then serve garnished with fresh parsley, and enjoy your Quinoa Pilaf with Mirepoix!

Frequently Asked Questions

What is a mirepoix?

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

Can you eat a mirepoix on its own?

It’s typically used as a base to be used in other things, but you could eat it on its own as a veggie dish!

What can you use a mirepoix for?

Like I’ve mentioned, it can be used as the base for many things including soups, sauces, cooked with meat dishes, and more!

Wide angle of quinoa pilaf with

Main Dish Ideas

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Liz eating quinoa pilaf with mirepoix.

If you make rice frequently as a side with your meals, my Quinoa Pilaf with Mirepoix is an easy way to shake things up a bit without making things more difficult for you!

Your fork is waiting.

Quinoa Pilaf with Mirepoix

Quinoa Pilaf with Mirepoix

4.49 stars average
A simple yet delicious side dish, this Quinoa Pilaf with Mirepoix is vegetarian, vegan, and gluten-free!
PREP: 5 minutes
COOK: 30 minutes
TOTAL: 35 minutes
Servings: 7


  • 1 cup dry quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1 carrot (diced small)
  • ½ medium 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
  • 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 then 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.


Serving: 0.5cupCalories: 133kcalCarbohydrates: 23gProtein: 4gFat: 3gFiber: 3g

77 thoughts on “Quinoa Pilaf with Mirepoix”

  1. Samantha Remington

    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. If I am too busy to think about what to cook for dinner I usually make brown rice on the stove top and roasted vegetables in the oven and then throw them together.

  5. 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!

  6. 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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