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4.2 from 10 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
Cuisine French
Keyword pliaf
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 7
Calories 133kcal
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


  • 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: 133kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Fiber: 3g