This Quinoa Brown Rice recipe is a wholesome and hearty grain bowl that combines the nutty flavor of brown rice with the light, fluffy texture of quinoa. It’s a nutritious base that’s perfect for a quick meal or as a side dish, offering a delightful blend of textures and subtle earthiness. Easy to prepare and packed with fiber and protein, this dish is a versatile staple for anyone looking to incorporate more whole grains into their diet.
Why You Will Love This Recipe
You will love this quinoa brown rice recipe because it effortlessly balances nutrition and flavor while being incredibly easy to make. The combination of quinoa and brown rice creates a pleasant texture contrast — quinoa’s light fluffiness complements the chewy, hearty bite of brown rice. It’s a simple, gluten-free, vegan-friendly dish that fits well into clean eating, plant-based, or whole-food lifestyles. Plus, it’s a great way to boost your meal’s protein content without meat, and it serves as a perfect base for countless meal variations.
Tips and Tricks
- Rinse both quinoa and brown rice thoroughly before cooking to remove any bitterness or dust.
- Toast the grains lightly in a dry pan before boiling to enhance their nutty flavor.
- Use a ratio of 1 part quinoa to 1 part brown rice for balanced cooking times and texture.
- Cook grains in vegetable broth instead of water for an extra layer of flavor.
- Fluff the grains with a fork after cooking to keep them light and separate.
- Let the cooked grains rest, covered, for 5-10 minutes before serving to absorb any remaining moisture.
Make Ahead Tips
You can cook the quinoa and brown rice blend ahead of time and store it in an airtight container in the refrigerator for up to 4 days. This makes it a great option for meal prep. Reheat gently on the stove or microwave with a splash of water to restore moisture. You can also prepare flavored broths or grain seasoning mixes in advance to add just before serving.
Recipe Variations
- Add spices such as cumin, smoked paprika, or turmeric during cooking for a flavor twist.
- Mix in sautéed vegetables like bell peppers, onions, or mushrooms for a complete meal.
- Stir in fresh herbs like parsley, cilantro, or basil after cooking for brightness.
- Swap brown rice with wild rice or black rice for different textures and nutrition.
- Include toasted nuts or seeds such as almonds or pumpkin seeds for crunch.
- Use coconut milk in place of water to create a creamy, tropical flavor profile.
How to Serve
Serve this quinoa brown rice blend as a base topped with roasted vegetables, grilled chicken, or tofu. Garnish with freshly chopped herbs, a drizzle of lemon juice or olive oil, and a sprinkle of toasted seeds for added texture. It pairs well with a fresh green salad or steamed greens on the side. Present it in a rustic bowl or on a large platter for family-style dining.
Pairing Suggestions
Pair this dish with a light white wine such as Sauvignon Blanc or a crisp Pinot Grigio. For non-alcoholic options, a cold herbal iced tea, like mint or chamomile, complements the earthy flavors nicely. Side dishes like roasted root vegetables, a citrusy avocado salad, or a tangy cucumber raita enhance the meal. For dessert, a fresh fruit sorbet or a simple lemon yogurt parfait works well.
How to Store
Store leftover quinoa brown rice in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions in freezer-safe containers or bags for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stove or microwave with a splash of water or broth to prevent drying out.
Equipment Needed
- Medium saucepan with lid for cooking grains
- Fine mesh strainer for rinsing quinoa and rice
- Measuring cups and spoons
- Fork for fluffing cooked grains
- Optional: skillet for toasting grains
Dietary Adaptations
This recipe is naturally vegan, gluten-free, and dairy-free. For nut-free versions, avoid adding nuts or seeds as toppings. To make it low-FODMAP, omit onions or garlic if added in variations. For added protein without animal products, include legumes like chickpeas or lentils. Use gluten-free vegetable broth to keep it allergy-friendly.
Seasonal Adaptations
- In summer, toss the quinoa brown rice with fresh cherry tomatoes, cucumber, and basil for a refreshing salad.
- During fall and winter, mix in roasted butternut squash, sautéed kale, and dried cranberries for warmth and seasonal flavor.
- Spring additions could include fresh peas, asparagus tips, and mint for a bright, fresh taste.
- Adjust herbs and vegetables according to what’s freshest and most flavorful in each season.
Recipe FAQs
Q: Can I cook quinoa and brown rice together at the same time?
A: Yes, but because brown rice takes longer to cook, it’s best to soak the rice for 30 minutes beforehand or par-cook the rice before adding quinoa to avoid undercooked grains.
Q: What is the best quinoa to brown rice ratio?
A: A 1:1 ratio works well for balanced texture and cooking time.
Q: Can I use white rice instead of brown rice?
A: Yes, but white rice cooks faster and is less nutritious; adjust cooking times accordingly.
Q: How long can I store cooked quinoa and brown rice?
A: Up to 4 days refrigerated and 3 months frozen.
Q: How do I avoid mushy grains?
A: Use the correct water-to-grain ratio, rinse grains, and avoid overcooking.
Quinoa Brown Rice
This Quinoa Brown Rice recipe is a wholesome and hearty grain bowl that combines the nutty flavor of brown rice with the light, fluffy texture of quinoa.
Ingredients
- 1 cup quinoa
- 1 cup brown rice
- 3 ½ cups vegetable broth or water
- 1 tablespoon olive oil (optional, for toasting)
- 1 teaspoon salt
- Fresh herbs for garnish (e.g., parsley, cilantro)
- Optional: lemon juice or zest for finishing
Instructions
- Rinse quinoa and brown rice separately under cold running water using a fine mesh strainer until water runs clear; drain well.
- (Optional) In a medium saucepan, heat olive oil over medium heat. Add rinsed quinoa and brown rice and toast for 2-3 minutes, stirring frequently to release nutty aromas.
- Add vegetable broth or water and salt to the saucepan, bringing the mixture to a boil.
- Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for about 40-45 minutes, or until brown rice is tender and liquid is absorbed.
- Remove the saucepan from heat and let it sit, covered, for 10 minutes to allow grains to steam and finish cooking.
- Fluff the grains gently with a fork. Adjust seasoning with additional salt or lemon juice if desired.
- Serve warm, garnished with fresh herbs.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 154Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 1119mgCarbohydrates 24gFiber 2gSugar 2gProtein 4g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This quinoa brown rice recipe is a brilliant way to enjoy the best of both grains in one simple, nutritious dish. Its versatility allows you to enjoy it as a base for countless meals or as a wholesome side. With minimal ingredients and straightforward steps, it’s perfect for busy weeknights or meal prepping. Embrace the wholesome flavors and textures while customizing it to your taste, and you’ll find this recipe quickly becoming a staple in your kitchen.
