Brown Rice and Quinoa is a wholesome and delicious side dish that combines the nutty flavor of brown rice with the protein packed and slightly crunchy texture of quinoa. This quinoa brown rice recipe is a perfect blend of these two nutritious grains, creating a versatile side dish that can be served in so many ways. Packed with protein, fiber, and essential nutrients, this recipe is not only delicious but also really healthy.
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We used to buy SO many of those microwave pouches of rice that were a brown rice and quinoa blend. Then I thought, why not just make my own and freeze it in portions? It is so easy to prepare and as well as being a versatile side dish, it's a great filling for burritos or wraps.
Quinoa and brown rice is a powerhouse of nutrients. Both grains provide ample amounts of fiber, which aids in digestion. Quinoa's complete protein profile, meaning it contains all nine essential amino acids, makes it an excellent choice for vegetarians and vegans.
Unlike white rice, brown rice retains its bran and germ layers, making it richer in fiber, vitamins, and minerals. It has a chewy texture and a nutty flavor which we much prefer.
Looking for more ways to use quinoa? Why not try our Quinoa Greek Salad? Or check out our guide of How to Cook Quinoa for perfect results.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Brown rice - We used short grain basmati brown rice, as it's a little quicker to cook. If you have long grain brown rice, then add 5 more minutes on to the cooking time.
- Quinoa - You can use white quinoa or use a mixture or red and white to make it more colorful.
Variations
- Add Veggies: When the brown rice quinoa is cooking, why not cook up some vegetables to mix into it? I like cooking some diced tomatoes, zucchini, eggplant or spinach for added nutrition and color.
- Protein Boost: For extra protein, you can add grilled chicken, tofu, or shrimp to the dish and turn it into a full meal.
- Spicy Kick: If you enjoy a bit of heat, add a chopped jalapeño or a pinch of red pepper flakes.
- Cheesy Delight: Sprinkle some feta or goat cheese on top for a creamy twist.
How to Make Brown Rice and Quinoa
- Step 1: Rinse the rice and quinoa under cold water and put into a saucepan.
- Step 2: Add the water and salt and stir. Cover with a lid and simmer for 25 minutes.
- Step 3: All the water will have been absorbed. Use a fork to fluff up the rice and quinoa.
Protein Tip
To make this brown rice and quinoa recipe higher in protein, instead of water, cook it in bone broth. It's an easy way to make this more nutritious.
Serving Suggestions
This is such a versatile side dish and goes with so many meals. Here are some of our favorite ways to serve brown rice with quinoa:
- Salads: Serve alongside a fresh green salad with a light vinaigrette.
- Tacos: Use as a filling for tacos or burritos with some avocado slices and salsa. They are great in our Bean Burritos.
- Soup: To make soup more filling, we add a couple of spoonfuls of this brown rice and quinoa blend. It goes really well with our Slow Cooker Vegetable Soup.
- Bowls: Create a nourishing grain bowl by adding roasted veggies, avocado, and a drizzle of tahini sauce. Why not add it to our Greek Chicken Bowls or Chicken Protein Bowls?
Storage
Store: Cool the rice quickly by spreading it out over a lined baking tray. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Make sure you have fully cooled the quinoa brown rice fully before it is stored.
Freeze: For longer storage, which is great for meal prep, freeze individual portions in airtight containers or freezer bags for up to 3 months.
Defrost: Thaw in the refrigerator overnight before reheating.
Reheat: Reheat in the microwave or on the stovetop with a splash of water or broth to keep the grains moist.
Dannii's Top Tips
- Rinse the brown rice and quinoa under cold water to remove any excess starch and bitterness.
- For more flavor, you could cook this in chicken stock rather than water.
- Once you turn the heat off, leave the lid on the pan until you are ready to serve it.
- If you are adding this to a salad, I would leave it to cool a little first.
- Add a squeeze of lemon juice and some fresh herbs before serving to freshen it all up.
Frequently Asked Questions
Yes, they can both be cooked at the same time as they are very similar. We used basmati rice though. If you use long grain rice, it will need 5 minutes longer and you risk the quinoa becoming mushy.
Brown rice and quinoa are both gluten free ingredients. Make sure there is no cross contamination to be sure this is a gluten free dish.
More Rice Recipes
If you've tried this rice and quinoa recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Brown Rice and Quinoa
Ingredients
- 160 g (1 cups) Quinoa
- 170 g (1 cups) Brown rice
- 1 litre (4 cups) Water - boiled
- 1 pinch Sea salt
Instructions
- Rinse 170 g Brown rice and 160 g Quinoa under cold water and put into a saucepan.
- Add 1 litre Water and 1 pinch Sea salt. Cover with a lid and simmer for 25 minutes.
- All the water will have been absorbed. Use a fork to fluff up the rice and quinoa.
Recipe Tips
- Rinse the brown rice and quinoa under cold water to remove any excess starch and bitterness.
- For more flavor, you could cook this in chicken stock rather than water.
- Once you turn the heat off, leave the lid on the pan until you are ready to serve it.
- If you are adding this to a salad, I would leave it to cool a little first.
- Add a squeeze of lemon juice and some fresh herbs before serving to freshen it all up.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
joe bloggs says
Followed direction to a t, brown rice was much harder than quinoa, so not going to do this again!
Dannii Martin says
We make this every week and the rice is always cooked through. What kind of brown rice did you use?
Meredith says
The ratios aren't right, at least not in Belgium. Standard brown rice and quinoa. 25 minutes is not near long enough for a fluffy mix. The liquid hadn't finished absorbing.
I'm bringing it to a boil, then covering and simmering for the instructed 25 minutes. Currently continue to cook in hopes that I can salvage the meal...
Dannii Martin says
We use this recipe every week and it works 100% of the time and always gives fluffy rice every time. I'm not sure what could have one wrong.
Ted J Kozlowski says
I think the recipe omitted a critical tip. That is bring the quinoa and brown rice to a boil for a couple of minutes , then reduce heat to low simmer until all moisture is absorbed. This will resolve the confusion and finish product correctly.
Kim says
I love how easy and simple this side dish is! I add fresh herbs or seasoning based on what I am cooking and it is always a hit!
Mahy says
Ooohhhh, this is my favorite side to so many dishes! I love your process a lot - super easy!
Ned says
This combo is not only perfect, but it is delicious! Your instructions are easy to follow. Made for a winning recipe! Thank you so much!
Kate says
This was such a great combo of rice and quinoa - the textures are incredible together.
Tara says
Oooh, such a wonderful combination of textures in this brown rice and quinoa! I also love the minimal prep.