Quinoa Pilaf with Mirepoix
A simple yet delicious side dish, this Quinoa Pilaf with Mirepoix is vegetarian, vegan, and gluten-free!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 7 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dry quinoa
- 1 tablespoon extra-virgin olive oil
- 1 carrot (diced small)
- 1/2 medium 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
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 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 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.