Quinoa Pilaf with Mirepoix – The Lemon Bowl®

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

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 wit،ut wat،g 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 veget،/vegan and gluten-free! It’ll make a great side to go along with stews, grilled chicken, or fi،

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 ،،ium.
• 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 veget،, 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

S، 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.

Next you’ll get s،ed on your mirepoix by taking your c،pped carrots, celery, and onion and adding them to the bottom of a large ، with the olive oil.

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

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

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

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

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

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

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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 wit،ut making things more difficult for you!

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