Quinoa Pilaf - The Lemon Bowl
4.58 from 7 votes

Quinoa Pilaf with Mirepoix

Mirepoix is French for the combination of onions, celery, and carrots and is used as a base in cooking to provide aromatic flavor.
Course Side
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 7
Calories 133 kcal
Author Liz DellaCroce


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Reduce heat to low, add Italian seasoning, cover, and cook for 20 minutes until quinoa is tender and liquid is completely absorbed.
  5. Allow to sit covered for 5 minutes and then stir in the vinegar, salt, and pepper.
Nutrition Facts
Quinoa Pilaf with Mirepoix
Amount Per Serving
Calories 133 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.