How to make
The brown rice is rinsed thoroughly under cold water to remove excess starch. It is then soaked for about 20-30 minutes to reduce cooking time and improve texture.
The red quinoa is also rinsed well using a fine mesh sieve. This step is important to remove its natural coating, which can cause a slightly bitter taste.
In a medium pot, olive oil is heated over medium heat. Finely chopped garlic is added and sautéed briefly until fragrant, creating a flavorful base.
The drained brown rice is added to the pot and lightly toasted for a couple of minutes. This step enhances the nutty flavor of the rice.
Water or vegetable broth is added, followed by salt and pepper. The mixture is brought to a boil.
The heat is reduced, and the pot is covered. The rice is cooked for about 25 minutes.
The rinsed quinoa is then added to the same pot, stirred gently, and cooked for another 15 minutes until both grains are tender and the liquid is fully absorbed.
Once cooked, the mixture is removed from heat and left covered for 5-10 minutes. It is then fluffed gently with a fork to separate the grains.
Fresh herbs can be added at the end for extra freshness and flavor.
Serve as a healthy side dish or base for bowls with vegetables, chicken, or tofu. Perfect for meal prep. Store in fridge up to 4 days.
If you enjoyed this healthy grain bowl, try our fragrant and perfectly layered fish biryani with fluffy basmati rice, bold and smoky seafood jambalaya packed with rich flavors, or fresh and herby hariyali chicken tikka for a protein-rich meal.
