A traditional mirepoix is comprised of carrots, onion, and celery…my QUINOA MIREPOIX substitutes garlic for celery! This simple change highlights the carrots in the dish.
Quinoa is a complete protein that is naturally gluten free and high in fiber. Quinoa will keep you satisfied for a long time. It is an idea work-day lunch that can carry you over to your post work yoga class or gym workout! The Beauty of quinoa is that it is versatile! This is just one example of a meal that you can make from this ancient grain.
Quinoa can be found in most stores in either the gluten free section or near where specialty rices are found. If you cannot find it in your local store, Bob’s Red Mill sells (Organic Quinoa Grain and Organic Red Quinoa Grain) direct from their website.
Any quinoa works for this recipe. I tend to purchase quinoa and add it to a jar. Each time I purchase a new variety I mix the jar to create a quinoa variety mix. This adds great color to your meal! After all, we do eat with our eyes first! I try to make my food look good, so my eyes convince my palette how wonderful the food is!
STEP 1: Start by making quinoa
The ratio is 1 part quinoa to 2 parts liquid. I use vegetable broth (reduced salt) but you can use chicken broth, beef broth, or water.
Bring to a boil.
Stir from time to time.
Cooking time will be 15-30 minutes depending on temperature of your stove and quantity you make.
You can STOP HERE if you wish. The quinoa can be stored in an airtight container until you wish to use.
If you wish to fix a dish immediately:
Dice 1/2 of an onion, 4-6 garlic cloves (depending on size), and 2 cups of diced carrots. Add to a pan with 2 TBSP Olive Oil.
Sautee till the onion turns translucent then add 1 cup of broth.
Satuee until carrots soften and almost all broth is reduced.
Add 2 cups of quinoa back into the pan. Stir until all liquid is absorbed.
Serve in a bowl with a spoon (you do not want to miss out on any quinoa and a fork definitely does not get the small grain as well). Garnish with tarragon and add cashews or peanuts (unsalted) if you wish additional crunch and protein.
Cook Time: Less than 1 hour
Serve as a side dish to a salad or a sandwich. Dice in pieces of chicken or pork
Sautuee tofu and serve on top of the Quinoa Mirepoix. Serve on a bed of spinach.
My name is Rene’ MacVay and I am an E-RYT 200 (RYT 500 should be done in 2015). During the day I teach high school English, Speech, and AP Art History and in the afternoons and evenings I teach yoga, pilates, and personal train. My hobbies include reading and cooking. I love reading as I either gain knowledge or am transported to another time and place! I love cooking for the artistry and the creativity it allows me to express. Follow my cooking adventures on my blog, http://