Brown Rice And Quinoa Recipe

Rinse and Combine

Rinse the quinoa in a fine-mesh sieve under cold running water for about 30–45 seconds, rubbing the grains gently to remove bitter saponins. If your brown rice is dusty, give it a quick rinse as well. Drain thoroughly.

Sauté Aromatics

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium heat until shimmering. Add the diced onion and a pinch of salt; sauté 4–5 minutes until softened and translucent. Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown it.

Toast Grains

Add the rinsed and drained brown rice and quinoa to the pot with the onion and garlic. Stir constantly for 1–2 minutes so the grains are coated in oil and lightly toasted. This step improves flavor and prevents clumping.

Add Liquid and Seasonings

Pour in 6 cups water or vegetable broth. Stir in 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon dried thyme, and 1 bay leaf. Increase heat and bring the mixture to a gentle boil.

Simmer Covered

Once boiling, reduce heat to low, cover the pot tightly, and simmer without lifting the lid for 35–40 minutes, or until the brown rice is tender and most of the liquid is absorbed. Check at 35 minutes — quinoa cooks faster but will finish steaming with the rice.

Steam Rest

When grains are done, remove the pot from heat and leave the lid on. Let the grains steam for 10 minutes to allow any remaining moisture to redistribute and the texture to become fluffy.

During the sauté step above you already softened the onion and garlic. If you prefer more pronounced aromatics, stir in an additional 1/2 teaspoon dried thyme or 1/2 teaspoon smoked paprika at the same time you add the liquid. Taste the finished grains for seasoning after steaming and adjust salt and pepper as needed.

Fluff and Finish

Remove the bay leaf. Using a fork, gently fluff the rice and quinoa mixture to separate the grains. Stir in 1 tablespoon fresh lemon juice and 1 tablespoon chopped parsley to brighten the flavor.

Add Texture and Serve

If using, sprinkle 2 tablespoons toasted sliced almonds over the cooked grains and drizzle with 1 teaspoon extra-virgin olive oil. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve warm as a side or base for bowls, salads, or proteins.