Brown Rice and Quinoa | Easy, Nutritious Side Dish
Craving something light, wholesome, and nourishing? This Brown Rice and Quinoa Recipe is one of my go-to healthy comfort foods. Both brown rice and quinoa are considered superfoods, offering a powerhouse of fiber, protein, and essential nutrients. When combined with colorful sautéed vegetables and simmered in a savory vegetable broth, the result is a hearty yet healthy dish that satisfies both taste and nutrition.
I love this recipe because it’s incredibly versatile; you can serve it as a standalone vegetarian main dish or as a side for grilled meats, tofu, or fish. Plus, it’s a one-pot recipe, which makes cleanup super easy. Whether you’re meal prepping for the week or just looking for a filling family dinner, this recipe will quickly become a favorite in your kitchen.
Step-by-Step Preparation
Cooking this dish is all about layering flavors while keeping the grains fluffy and tender. Follow my process below, and you’ll get a perfectly balanced meal every time.
Step 1: Rinse the Grains
First things first, I always rinse my brown rice and quinoa under cold water until the water runs clear. This step is crucial because it removes excess starch from the rice and any natural bitterness from the quinoa. Doing this ensures your grains cook up light and fluffy rather than sticky or clumpy.
Step 2: Heat the Olive Oil
In a large saucepan or pot, I heat one tablespoon of olive oil over medium heat. Once the oil is hot, it’s ready for the aromatics.
Step 3: Sauté the Aromatics and Veggies
I add minced garlic and chopped onion into the heated pot and sauté them for about 2–3 minutes until the onion turns translucent and fragrant. Then, I stir in the red bell pepper, zucchini, and sliced mushrooms. Cooking them for another 5 minutes softens the vegetables, building a flavorful base for the grains.
Step 4: Add the Grains and Seasoning
Next, I add the rinsed brown rice and quinoa to the pot with the veggies. I stir well so the grains are evenly coated and mixed with the vegetables. Then I sprinkle in the dried thyme, salt, and pepper to infuse the dish with earthy, savory notes.
Step 5: Simmer to Perfection
I pour in the vegetable broth, stir everything once more, and increase the heat to bring it all to a boil. As soon as it boils, I reduce the heat to low, cover the pot with a lid, and let it simmer for about 30–40 minutes. During this time, the grains absorb the broth and become tender while locking in all the flavors. I make sure to stir occasionally to prevent sticking, and if needed, I add a splash more broth or water to maintain the right consistency.
Step 6: Add Spinach and Finish
Once the grains are cooked and fluffy, I stir in the chopped spinach. The residual heat wilts the spinach perfectly without overcooking it, adding a fresh and vibrant touch to the dish.
Step 7: Taste and Adjust
Finally, I taste the dish and adjust the seasoning. Sometimes I’ll add a pinch more salt, a crack of black pepper, or even a squeeze of lemon juice for brightness.
At this stage, the Brown Rice and Quinoa Recipe is ready to be served!
Serving and Decoration
Once my Brown Rice and Quinoa Recipe is cooked, I like to serve it hot, straight from the pot, because that’s when it’s the fluffiest and most flavorful. But how you serve it can completely change the vibe of the meal.
Suggested Serving Ideas
- As a Main Dish, serve in a big bowl, topped with fresh herbs like parsley or cilantro. I sometimes add a sprinkle of feta cheese or a drizzle of tahini for extra creaminess.
- As a Side Dish: This dish pairs beautifully with grilled chicken, baked salmon, roasted vegetables, or even tofu steaks. It’s hearty enough to complement both meat and vegetarian mains.
- Bowl Style: Turn it into a nourishing grain bowl by topping with avocado slices, roasted chickpeas, and a dollop of hummus.
Suggested Serving Ideas
- As a Main Dish, serve in a big bowl, topped with fresh herbs like parsley or cilantro. I sometimes add a sprinkle of feta cheese or a drizzle of tahini for extra creaminess.
- As a Side Dish: This dish pairs beautifully with grilled chicken, baked salmon, roasted vegetables, or even tofu steaks. It’s hearty enough to complement both meat and vegetarian mains.
- Bowl Style: Turn it into a nourishing grain bowl by topping with avocado slices, roasted chickpeas, and a dollop of hummus.
Topping and Garnish Options
When it comes to garnishes, I love keeping it simple yet vibrant:
- A sprinkle of sesame seeds or pumpkin seeds for crunch.
- A squeeze of lemon juice for brightness.
- A dash of chili flakes if I’m in the mood for a bit of heat.
Variations of the Recipe
The beauty of this brown rice and quinoa dish is its versatility. Depending on your mood or what’s in your pantry, you can easily adjust it:
- Protein Boost: Stir in cooked chickpeas, lentils, or grilled chicken for extra protein.
- Mediterranean Twist: Add olives, sundried tomatoes, and crumbled feta for a bold flavor profile.
- Spicy Kick: Mix in a teaspoon of smoked paprika or chili powder to give it a warm, smoky flavor.
- Asian Inspired: Swap thyme for ginger and soy sauce, then top with sesame oil and scallions for an umami-packed variation.
- Extra Greens: Kale or Swiss chard can be used instead of spinach for more depth and texture.
By experimenting with flavors and toppings, you’ll never get bored with this recipe. It’s one of those dishes that feels new every time you tweak it!
Storage Instructions
One of the best things about this Brown Rice and Quinoa Recipe is that it stores really well, making it an excellent choice for meal prep.
Storing in the Fridge
I let the dish cool to room temperature before transferring it to an airtight container. It stays fresh in the refrigerator for up to 4 days. When I’m ready to eat, I reheat it in the microwave or on the stovetop with a splash of broth or water to bring back the moisture.
Freezing for Longer Storage
If you want to make a bigger batch, you can also freeze this dish. Place the cooled rice and quinoa mixture in freezer-safe bags or containers, making sure to remove as much air as possible. It keeps well for up to 2 months. To reheat, thaw it overnight in the fridge and warm it up on the stove with a drizzle of olive oil or broth.
Brown Rice And Quinoa Recipe
Ingredients
Video
Notes
Required Kitchen Tools
When I prepare this recipe, I keep a few simple but essential kitchen tools on hand to make the cooking process smooth and enjoyable:- Large Saucepan or Pot – For cooking the grains and vegetables together.
- Sharp Chef’s Knife – To chop vegetables quickly and evenly.
- Cutting Board – A sturdy board for prepping veggies and herbs.
- Measuring Cups & Spoons – To ensure the right balance of grains, broth, and seasonings.
- Wooden Spoon or Silicone Spatula – For stirring and preventing the rice from sticking to the pot.
Frequently Asked Questions (FAQs)
Can I cook brown rice and quinoa together?
Yes! That’s precisely what I do in this recipe. Since both grains have slightly different cooking times, simmering them together in broth allows the quinoa to become fluffy while the brown rice softens perfectly.
Do I need to rinse quinoa and brown rice before cooking?
Absolutely. I always rinse them under cold water until the water runs clear. This removes extra starch from the brown rice and the natural bitterness (saponin) from quinoa, giving the dish a lighter, cleaner flavor.
Can I make this recipe ahead of time?
Yes, this Brown Rice and Quinoa dish is perfect for meal prep. I usually cook a batch on Sunday and store it in airtight containers in the fridge for up to 4 days. It reheats beautifully with just a splash of broth or water.
Are brown rice and quinoa healthy?
Definitely! Brown rice is rich in fiber and minerals, while quinoa is a complete protein with all nine essential amino acids. Together, they make a nutrient-dense, filling, and balanced dish.
What can I serve with brown rice and quinoa?
I love serving it as a side with grilled chicken, baked salmon, or roasted vegetables. It also works as a hearty vegetarian main dish, especially when topped with avocado, beans, or feta cheese.
Can I freeze brown rice and quinoa?
Yes. Once cooled, I store portions in freezer-safe containers or bags for up to 2 months. When ready to use, I thaw overnight in the fridge and reheat on the stovetop.
Conclusion
This Brown Rice and Quinoa Recipe is truly a wholesome, flavorful, and versatile dish that fits right into a healthy lifestyle. I love how it combines the nuttiness of brown rice with the light, fluffy texture of quinoa, all while being packed with colorful vegetables and herbs. It’s simple enough for a weeknight dinner yet impressive enough to serve at a family gathering.
Whether you enjoy it as a main dish or as a hearty side, this recipe will keep you satisfied and energized. And with endless variations, you can adapt it to match your taste preferences or dietary needs.
So the next time you’re looking for a nourishing, one-pot meal, grab your grains, veggies, and broth, and give this recipe a try. Trust me, it’s one you’ll come back to again and again!
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
