Get the best of both worlds with this simple Rice and Quinoa recipe. It's ready in only 20 minutes and packed with fiber, protein and flavor.
This easy rice and quinoa mix makes the perfect added fiber and protein side for most meals in place of "only" just" rice. It works especially well with roasted meats, stews or as a base for grain bowls.
I like to serve this rice and quinoa with my French style braised chicken and deliciously crisp roast frozen green beans.
Jump to:
Why This Recipe Works
Rice is such a comfort food for so many people, and some meals simply work best with a big bowl of rice. Just think of your favorite curries, whether it's Thai, a Durban curry or a simple bowl of stew.
None of those meals feels quite complete with a hearty serving of soft, fluffy rice.
To me, eating loads of plain rice results in way too many empty carbs, which doesn't help maintain hormone balance when eating for perimenopause.
Quinoa, on the other hand, is what's considered a pseudocereal. Which means, it's actually a seed that is commonly prepared and served as a grain. It also happens to be a complete protein, containing all 9 essential amino acids, as well as a good source of fiber.
I learned a lot about improving the fiber and protein content of my meals via my time studying a Certificate in Hormone Health from IIN.
I like to combine quinoa and rice often because they're both naturally gluten free and contain a host of other benefits. The combination of this puts my mind at ease, knowing I'm preparing a meal for my immune compromised teen that will both nourish her and help her learn how to eat in a way that supports her body too.
Cooking With A Rice Cooker
If you like to cook your rice in a rice cooker, that will absolutely work too.
Simply add your chicken broth, rice and quinoa to the the rice cooker, start the cooker and leave it to do what it does until it's finished and your quinoa and rice is ready to serve.
Cooking With An Instant Pot
Once you own an instant pot you probably want to cook everything in it! That's okay too, rice and quinoa cooks perfectly in these as well.
Add your chicken broth, quinoa and rice to your instant pot. Cook on low pressure for 8 to 10 minutes.
You can do an instant release of the pressure, but to allow for the steam step of the recipe you can leave it to release naturally for up to 10 minutes and then open up your instant pot when you're ready to serve it.
Ingredients
Rice and quinoa are a simple dish requiring very few ingredients:
- Long grain white rice: I like to use basmati or jasmine rice as they cook for a similar amount of time to the quinoa.
- Quinoa: White or brown quinoa both work. Make sure to rinse it well before cooking it.
- Chicken broth: Besides being a natural source of collagen and added protein, cooking the quinoa and rice in chicken broth adds such a divine taste. It also helps make the meal more filling.
See recipe card for quantities.
Instructions
1. Gather your ingredients, then rinse the rice and quinoa under cold water.
2. Place the broth along with the rinsed quinoa and rice into a pot.
3. Cook over a medium heat for about 20 minutes.
4. Once most of the broth has absorbed, remove from heat, cover and leave it to steam until you're ready to serve.
Hint: Stir through some sautéed spinach or peas once cooked for extra color and an added nutrient boost.
Substitutions
This rice and quinoa recipe is simple enough that there aren't many substitutions, but you can substitute:
- White rice: You can also cook this with brown rice or wild rice, but wild rice takes much longer to cook so I recommend cooking it separately and folding them together. You can also soak the wild rice first to speed up the cooking time just a little.
- White quinoa: Use red, black or a mix of all three instead.
- Stock: Try beef, vegetable or mushroom stock instead. You can also cook the quinoa and rice in salted water instead of broth or stock if you like.
Variations
While there may not be many substitutes, there are so many ways you can serve and enjoy this rice and quinoa.
Here are a few ideas:
- Meal prep: I like to make a batch of this quinoa and rice and keep it as the base for a salad for the week ahead.
- Herbs: Fold in a mix of your favorite fresh herbs for added flavor and goodness.
- Lentils: Add in red or orange lentils for an extra protein boost.
- Roast veg: Serve with roasted vegetables. There are so many different vegetables to choose from, I especially enjoy serving this with roast eggplant, baby tomatoes, peppers and mushrooms.
- Add more quinoa: Adjust the ratio of rice to quinoa. If your family loves quinoa, you can even do a 1:1 ratio. If you're not sure how your household will respond, start with less quinoa.
Equipment
All you really need for this rice and quinoa recipe is a pot and a serving spoon. Easy as that.
Storage
- Fridge: store in airtight containers for up to 4 days.
- Freezer: freeze in portions for up to 2 months. Reheat with a splash of broth or water to loosen.
Top Tip
- Soak your rice and quinoa overnight for easier digestion. Both quinoa and rice contain antinutrients, so soaking them first makes it easier for our bodies to maximize the benefits.
- Toast the quinoa and rice in your pot first before adding the chicken broth and cooking. This gives your rice and quinoa recipe a nutty taste.
FAQ
If your rice hasn't quite cooked simply add a bit more broth or water and cook for a few more minutes.
You can make this rice and quinoa recipe with brown rice, but I would cook the brown rice separately and mix the two together.
Related
Looking for other recipes like this? Try these:
Rice And Quinoa
Ingredients
- 1 cup Long-grain white rice (like basmati or jasmine)
- ½ cup Quinoa (white or tri-color, rinsed well)
- 3 cups Chicken bone broth (low sodium if store-bought)
- Salt
Instructions
Rinse grains:
- Rinse the rice and quinoa under cold water until the water runs mostly clear. This removes excess starch and bitterness. Drain well.
Cook:
- Add all the ingredients to a pot and cook over a medium heat for 18-20 minutes.
- Once most of the broth has absorbed, cover the pot with a lid and steam off the heat until you’re ready to serve.
Comments
No Comments