Quinoa Rice
Ingredients:
- ¾ cup white or brown basmati rice, rinsed
- ¾ cup white or tri-color quinoa, rinsed
- 2¼ cups vegetable broth or water
- 15 ml (1 tbsp) olive oil
- 6 g (2 cloves) garlic
- ½ tsp fine salt (adjust if using salted broth)
- ¼ tsp black pepper
- 2 tbsp fresh parsley or cilantro, chopped (for serving)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
Servings 1 serving Calories 280 Carbohydrates 48g Fat 5g Fiber 3.5g Protein 8g
Monounsaturated 3.2g Polyunsaturated 0.9g Saturated 0.7g Trans 0g
Vitamin A 5mcg Vitamin C 2mg Vitamin D 0mg
Calcium 30mg Iron 2.5mg Potassium 280mg
Cholesterol 0mg Sodium 320mg Sugar 0g All 9 essential amino acids complete protein
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Rinse the rice and quinoa separately until the water runs clear — this removes the rice's excess starch and the quinoa's natural bitter coating, both of which affect the final texture and taste.
Instructions:
- Rinse both grains: Rinse the rice and quinoa separately under cold running water until the water runs clear. This removes excess starch from the rice and saponins from the quinoa (the natural coating that can make it taste bitter). Drain well.
- Toast the grains: Heat olive oil in a medium saucepan over medium heat. Add the garlic and cook 30 seconds until fragrant. Add the rinsed rice and quinoa and toast, stirring frequently, for 2–3 minutes until the grains smell nutty and lightly golden. This step adds a wonderful depth of flavor.
- Add liquid and cook: Pour in the vegetable broth, add salt and pepper, and stir to combine. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and cook for 18–20 minutes until all the liquid is absorbed and the grains are tender. Do not lift the lid during cooking.
- Rest: Remove from heat and let sit, still covered, for 5 minutes. This allows the steam to finish cooking the grains and prevents the bottom from getting soggy.
- Fluff and serve: Uncover and fluff gently with a fork. Stir in fresh herbs and taste for seasoning. Serve as a side dish, base for bowls, or use anywhere you would use plain rice.
Tips: Toasting the grains before adding liquid is the most important step — it adds a deep, nutty flavor that plain boiled rice and quinoa can’t match. Don’t skip it. The garlic can also be swapped for a shallot or half a diced onion.
Rice ratio matters: Keep the rice and quinoa in a 1:1 ratio for the best texture. The quinoa cooks slightly faster, so this balance ensures both finish perfectly at the same time.
Flavor variations: Add a bay leaf and a pinch of turmeric for a golden, aromatic version. Stir in a squeeze of lemon juice and lemon zest after fluffing for a bright citrus finish. Add toasted pine nuts and raisins for a Mediterranean twist.
Swaps: Use coconut water in place of broth for a subtle sweetness that pairs well with Asian or Caribbean dishes. Brown rice works too — increase the liquid to 2½ cups and cooking time to 35–40 minutes.
How to use: Serve as a side dish for curries, stews, roasted vegetables, or grilled proteins. Use as a base for grain bowls, stuff into peppers, or mix into soups and salads for extra substance.
Storage: Refrigerate in an airtight container up to 5 days. Freeze up to 3 months. Reheat with a splash of water in the microwave or in a covered saucepan over low heat.
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The garlic builds a savory, aromatic base. The ¾ cup white or brown basmati rice adds a neutral, hearty base that soaks up the surrounding flavors. The ¾ cup white or tri-color quinoa adds protein and a light, fluffy texture.
Quinoa Rice
Ingredients:
- ¾ cup white or brown basmati rice, rinsed
- ¾ cup white or tri-color quinoa, rinsed
- 2¼ cups vegetable broth or water
- 15 ml (1 tbsp) olive oil
- 6 g (2 cloves) garlic
- ½ tsp fine salt (adjust if using salted broth)
- ¼ tsp black pepper
- 2 tbsp fresh parsley or cilantro, chopped (for serving)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The garlic builds a savory, aromatic base. The ¾ cup white or brown basmati rice adds a neutral, hearty base that soaks up the surrounding flavors. The ¾ cup white or tri-color quinoa adds protein and a light, fluffy texture.
Prep:
Rinse the rice and quinoa separately until the water runs clear — this removes the rice's excess starch and the quinoa's natural bitter coating, both of which affect the final texture and taste.
Instructions:
- Rinse both grains: Rinse the rice and quinoa separately under cold running water until the water runs clear. This removes excess starch from the rice and saponins from the quinoa (the natural coating that can make it taste bitter). Drain well.
- Toast the grains: Heat olive oil in a medium saucepan over medium heat. Add the garlic and cook 30 seconds until fragrant. Add the rinsed rice and quinoa and toast, stirring frequently, for 2–3 minutes until the grains smell nutty and lightly golden. This step adds a wonderful depth of flavor.
- Add liquid and cook: Pour in the vegetable broth, add salt and pepper, and stir to combine. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and cook for 18–20 minutes until all the liquid is absorbed and the grains are tender. Do not lift the lid during cooking.
- Rest: Remove from heat and let sit, still covered, for 5 minutes. This allows the steam to finish cooking the grains and prevents the bottom from getting soggy.
- Fluff and serve: Uncover and fluff gently with a fork. Stir in fresh herbs and taste for seasoning. Serve as a side dish, base for bowls, or use anywhere you would use plain rice.
