Power Grains Recipe

Rinse and drain grains

Place the quinoa in a fine-mesh sieve and rinse under cold running water for about 30 seconds, rubbing the grains gently with your fingers to remove the natural saponin coating. Transfer the rinsed quinoa to a bowl or directly to the pot. No rinsing required for brown rice, but remove any debris and, if desired, give a quick rinse and drain.

Combine and soak (optional)

Combine the rinsed quinoa and the brown rice in a medium heavy-bottomed saucepan. Add 3 cups of water or vegetable broth and 1 tsp salt. If you have time, let the grains sit in the liquid for 15–30 minutes to shorten cooking time and improve texture (optional).

Bring to a simmer

Place the saucepan over medium-high heat and bring the liquid to a gentle boil. Stir once to distribute grains and prevent sticking.

Simmer covered

Reduce heat to low so the pot barely simmers. Cover with a tight-fitting lid and cook undisturbed for 40–45 minutes, or until the brown rice is tender and liquid is mostly absorbed. Cooking time can vary based on rice variety; start checking at 35 minutes. Quinoa should be translucent with a small white germ ring visible.

Rest off heat

Remove the pot from heat and keep it covered. Let the grains steam for 10 minutes off the heat to finish cooking and firm up the texture.

Fluff

Uncover and gently fluff the grain mix with a fork to separate grains and release steam. Taste and adjust seasoning if needed.

Drizzle 1 tablespoon extra-virgin olive oil or melted vegan butter over the hot grains. Add 1 teaspoon lemon juice, 1 teaspoon freshly ground black pepper, and 2 tablespoons chopped parsley or cilantro, if using. Gently toss to combine and evenly distribute flavors. Serve warm as a side or as a base for bowls and salads.