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Quinoa Pilaf with Mirepoix

A simple yet delicious side dish, this Quinoa Pilaf with Mirepoix is vegetarian, vegan, and gluten-free!
Course Side Dish
Cuisine French
Diet Gluten Free, Bvegan, Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 7
Calories 133kcal
Author Liz Della Croce

Ingredients

  • 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
US Measurements - Convert to Metric

Instructions

  • 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.

Nutrition

Serving: 0.5cup | Calories: 133kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Fiber: 3g