Nut-Free Flavorful Rice Quinoa Mix
Elevate your mealtime with this Nut-Free Flavorful Rice Quinoa Mix, a wholesome and vibrant dish that's perfect for busy weeknights or as an impressive side for your next gathering. Featuring a hearty blend of fluffy white rice and protein-packed quinoa, this recipe is loaded with a colorful medley of sautéed vegetables, including sweet red bell peppers, carrots, and tender peas, seasoned to perfection with warming spices like cumin, coriander, and paprika. A zesty splash of fresh lemon juice and a sprinkle of parsley tie together the flavors, creating a dish that’s not only nutritious but bursting with bold, aromatic appeal. Quick to prepare in under 40 minutes, this nut-free recipe caters to diverse dietary needs and is sure to be a crowd-pleaser. Whether served alongside your favorite proteins or as a filling vegetarian option, this rice-quinoa combination promises a delightful balance of textures and flavors in every bite!
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Recipe Information
Ingredients
- 1 cup white rice
- 1 cup quinoa
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 units garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 0.5 cup frozen peas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Rinse the rice and quinoa in a fine mesh strainer under cold water until the water runs clear, then set aside to drain.
In a medium saucepan, bring 3 cups of water to a boil.
Once boiling, add the drained rice and quinoa. Cover the saucepan, reduce the heat to low, and simmer for 15 minutes, or until both are cooked and all the water is absorbed.
While the rice and quinoa are cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 2-3 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced red bell pepper and carrot to the skillet, and sauté for another 5 minutes until the vegetables are tender.
Stir in the frozen peas and continue to cook for 2 minutes until they are heated through.
Season the vegetable mixture with ground cumin, coriander, paprika, salt, and black pepper. Stir well to combine.
Once the rice and quinoa are cooked, add them to the skillet with the vegetables and mix thoroughly.
Drizzle the lemon juice over the mixture and toss everything together to combine all the flavors.
Garnish with freshly chopped parsley before serving.
Serve warm as a flavorful side dish or light main dish.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.7 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
