Quinoa and Brown Rice

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Quinoa and Brown Rice's Image
A delicious and nutritious recipe combining quinoa and brown rice. This dish is perfect for vegetarians and can be enjoyed as a main course or a side dish. Quinoa and brown rice are cooked together to create a fluffy and flavorful base, which is then topped with a variety of vegetables and seasonings. This recipe is packed with protein, fiber, and essential nutrients, making it a healthy and satisfying option for any meal.

Recipe Type:
Vegetarian

Prep Time:
10 mins

Cook Time:
20 mins

Total Time:
30 mins

Recipe Yield 17.65 oz
Number of Servings 4
Serving Size 4.41 oz

Ingredients

7.06 oz

Quinoa

7.06 oz

Brown Rice

16.90 fl oz

water

2 tbsp

olive oil

1 medium

onion

2 cloves

garlic

1 medium

bell pepper

1 medium

zucchini

7.06 oz

Cherry Tomatoes

1 tsp

salt

1 tsp

black pepper

1 tsp

cumin

1 tsp

paprika

2 tbsp

lemon juice

0.71 oz

fresh parsley

Directions

Preparation

Step 1

Rinse the quinoa and brown rice under cold water.

5 mins
Prep Time
0 mins
Cook Time
Boiling

Step 2

In a large saucepan, bring water to a boil. Add the quinoa and brown rice, reduce heat to low, cover, and simmer for 15-20 minutes or until the grains are tender and the water is absorbed.

0 mins
Prep Time
20 mins
Cook Time
Sautéing

Step 3

While the quinoa and brown rice are cooking, heat olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened.

5 mins
Prep Time
5 mins
Cook Time
Sautéing

Step 4

Add the bell pepper, zucchini, and cherry tomatoes to the skillet. Cook for another 5 minutes or until the vegetables are tender.

0 mins
Prep Time
5 mins
Cook Time
Stirring

Step 5

Season the vegetables with salt, black pepper, cumin, and paprika. Stir well to combine.

0 mins
Prep Time
2 mins
Cook Time
Plating

Step 6

Once the quinoa and brown rice are cooked, fluff them with a fork and transfer to a serving dish.

0 mins
Prep Time
0 mins
Cook Time
Plating

Step 7

Add the sautéed vegetables to the quinoa and brown rice. Drizzle with lemon juice and sprinkle with fresh parsley.

0 mins
Prep Time
0 mins
Cook Time

Nutrition Facts

Carbs (65.04%)
Protein (13.01%)
Fat (21.95%)

Fat:
6 g (54 kcal)

Protein:
8 g (32 kcal)

Carbohydrates:
40 g (160 kcal)

kcal
g
Calories 11.025 kcal 0.55%
Vitamin A 0.441 IU 0.05%
Monounsaturated Fat 0.2205 g 0%
Saturated Fat 0.0441 g 0.04%
Fat 0.2646 g 0.19%
Carbohydrates 1.764 g 0.35%
Sodium 13.23 mg 2.65%
Fibers 0.2646 g 0.7%
Sugars 0.2205 g 0%
Protein 0.3528 g 0.42%
Vitamin C 1.764 mg 1.96%
Calcium 0.1764 mg 0.04%
Iron 0.6615 mg 0.13%
Potassium 17.64 mg 3.53%
Alcohol 0 g 0%
Cholesterol 0 mg 0%
Lactose 0 g 0%
Vitamin B6 0.441 mg 33.92%
Vitamin B12 0 mcg 0%
Vitamin E 0.2646 mg 1.76%
Zinc 0.3528 mg 0.07%
Selenium 0.6615 mcg 0.13%
Vitamin D 0 mcg 0%

Recipe Attributes

Seasonality Summer Fall
Events Christmas
Cuisines Italian Chinese Mexican Mediterranean Spanish Vietnamese American Middle Eastern
Nutritional Content Low Calorie Low Fat Low Carb High Fiber Low Sodium High Calcium
Course Appetizers Side Dishes Salads
Meal Type Lunch Dinner Snack
Difficulty Level Medium

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