Is quinoa a good replacement for rice?

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.

Can I use other varieties of quinoa?

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.

What else can I use to flavor this dish?

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.

What can I serve with Garlic Brown Rice and Quinoa?

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.

How to store leftover brown rice and quinoa?

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

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

Scale

1 cup long grain brown rice

1/2 cup red quinoa

8 garlic cloves, minced or grated

1/2 cup onion, diced

2 tablespoons olive oil

3 cups vegetable stock

1 teaspoon coarse sea salt + more to taste

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional)

Zest of 1 lemon

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Instructions

Begin by heating two tablespoons of the oil in a large pot or Dutch oven over medium heat. When warm, add 1/2 cup diced onion, 8 cloves of minced garlic, teaspoon of salt, 1/2 teaspoon of black pepper and 1/2 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 1/2 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