This gorgeous bowl of grains is packed with equal parts flavor and nutrients. Garlic Brown Rice and Quinoa is fancy enough for a dinner party and quick enough for meal prep Sundays. Make it once and serve a savory (vegan!) side dish or grain bowl all week.
I tried the Seeds of Change Quinoa from Costco several years ago and determined to make my own variation with an even more robust flavor.
And here it is! This savory brown rice and quinoa recipe packs a ton of garlicky, savory goodness with fragrant olive oil, red pepper and lemon zest for a supporting cast.
Fair warning...make a double batch!
What you need to make this recipe:
Before we get into the step by step instructions, a few notes about the ingredients:
Quinoa: the recipe calls for red quinoa, but use what you have. Keep in mind different colors can require different cook times, so check your packaging and adjust the recipe accordingly.
Red pepper flakes: a pinch of chili flakes adds just a bit of heat and a ton of flavor to this grain dish. Amp it up for a spicy take, omit for a mild version.
Full ingredient measurements included in the printable recipe card below.
How to Make This Recipe
1. Sauté vegetables and spices
Begin by heating two tablespoons of olive oil in a large pot or Dutch oven over medium heat. When warm, add ½ cup diced onion, 8 cloves of minced garlic, a teaspoon of salt, ½ teaspoon of black pepper and ½ teaspoon of red pepper flakes (if using). Sauté for 3-4 minutes, until the onions are transparent and the mixture is fragrant.
2. Prep rice and quinoa
Rinse 1 cup of long grain brown rice and ½ cup quinoa in cold water. Add both to the pan of sauteed veggies and spices and stir for about 30 seconds, coating the grains well in the oil and aromatics.
Once coated, add 3 cups of vegetable stock (or three cups water and 3 veggie stock cubes) and stir to combine.
3. Cook rice and quinoa
Bring the pot up to a full boil, then reduce the heat to low and cover. Cook for 22-25 minutes, until the stock has fully absorbed and the grains are tender.
Add the lemon zest and fluff the rice to combine. Taste and adjust seasoning, as needed.
4. Garnish and serve
Top your savory grain with diced fresh parsley and serve warm. It's especially delicious with Shrimp and Crab Stuffed Salmon!
FAQ's and Serving Suggestions:
Quinoa is a tasty replacement for rice. It is a gluten-free, high-protein, and high-fiber grain with a host of health benefits. While it can be used as a side or grain base, similar to rice, the flavor is complimentary, but not identical.
I've made this with several types of quinoa, including the tri-color and white quinoa. Cooking time can vary by several minutes based on the type you choose, so begin testing for doneness at 22 minutes.
Short grain brown rice usually requires a few minutes longer cook time than long grain brown rice. So substituting is fine, just keep checking for doneness and add a little more stock, if needed.
You have endless varieties of substitutions and variations with a grain dish like this one. Here are my two favorites:
Asian: for a far East themed grain bowl, use a teaspoon of sesame oil, a splash of soy sauce (or two) and green onions instead of white onions. A few tablespoons of fresh grated ginger could be added at the same time as the fresh garlic and green onions.
Southwest: for that Tex-mex vibe, add finely diced green or red bell peppers with the onions and garlic, then stir in a teaspoon of cumin and chili powder as the grains cook. To finish the dish, top with lime zest and cilantro.
My favorite fancy at-home meal lately has been Crab and Shrimp Stuffed Salmon topped with Creamy Parmesan Garlic Sauce and served with this grain dish. It would also be delicious with Baked Tilapia with Lemon Butter Sauce or Salmon Patties.
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, microwave for 30-45 seconds, until just heated through.
Best Ever Garlic Brown Rice and Quinoa
- Total Time: 35 minutes
- Yield: 5-6
Description
Deeply flavorful and packed with nutrients, this easy brown rice and quinoa dish is perfect for a fancy dinner party, or meal prep Sundays. Add it to your list today!
Ingredients
1 cup long grain brown rice
½ cup red quinoa
8 garlic cloves, minced or grated
½ cup onion, diced
2 tablespoons olive oil
3 cups vegetable stock
1 teaspoon coarse sea salt + more to taste
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
Zest of 1 lemon
Instructions
- Begin by heating two tablespoons of the oil in a large pot or Dutch oven over medium heat. When warm, add ½ cup diced onion, 8 cloves of minced garlic, teaspoon of salt, ½ teaspoon of black pepper and ½ teaspoon of red pepper flakes (if using). Sauté for 3-4 minutes, until transparent and fragrant.
- Rinse 1 cup of long grain brown rice and ½ cup quinoa. Add both to the pan and stir for about 30 seconds, coating the grains well in the oil and alliums. Once coated, add 3 cups of vegetable stock or three cups water and 3 veggie stock cubes) and stir to combine. Bring the pot up to a full boil, then reduce the heat to low and cover.
- Cook for 22-25 minutes, until the stock has fully absorbed and the grains are tender.
- Add the lemon zest and fluff the rice to combine. Taste and adjust seasoning as needed. Serve warm.
Notes
Short grain brown rice usually requires a few minutes longer cooking time than long grain brown rice. So substituting is fine, just keep checking for doneness and add a little more stock, if needed.
- Prep Time: 10
- Cook Time: 25
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Kyra
Loved this! Even better than the pre-made packets at the store. Thought it might be too much garlic, but it was perfect. Lemon zest was the key. So much flavor.
Christina Jolam
Thanks for the great review, Kyra! PS: I've never met "too much garlic"... 🙂
Donna
I made with Jasmine brown rice & quinoa and it was crazy good. I find Jasmine rice not as chewy as regular brown rice. Of course my garlic cloves were very good size. Thank for the recipe. Its a keeper!
Christina Jolam
Thanks so much, Donna! That's a great tip about using Jasmine brown rice for a softer texture. And large garlic cloves are mandatory in life 😉 Appreciate you coming back to leave such a helpful review!
Kelsey
Mine took 35
Min for the water to absorb - but it’s very tasty! Will make again
Christina Jolam
So glad you loved it, Kelsey! I've noticed with this recipe and my other rice dishes, cooking times can vary depending on the type of grain as well as the age of the rice (older rice takes longer to absorb liquid)...so you played it exactly right in testing and continuing to cook until it was perfect. Thanks for sharing your experience!
Steve Bolland
Christina,
Just discovered your website!
I want to try your Garlic Brown Rice and Quinoa recipe.
Hoping that you can provide nutritional information about this recipe?
I'm working with a nutritionist/trainer and they have me targeting
certain daily grams for protein, carbs and fats.
Thank you!
Christina Jolam
Hi, Steve! So glad you found your way to this happy little corner of the internet 😉 I just used the nutrition calculator at https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 and came up with about 200-220 calories per serving of this recipe. It should break down all the specifics if you want to check out their tool! Thanks and don't hesitate to reach out with any more questions.