Quinoa Pilaf with Mirepoix
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Quinoa Pilaf with Mirepoix
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A simple yet delicious side dish, this Quinoa Pilaf with Mirepoix is vegetarian, vegan, and gluten-free!
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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
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 Information
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Serving
0.5cup
Calories
133kcal
(7%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
3g
(5%)
Fiber
3g
(12%)
Nutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 133kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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