Vegan Flavorful Rice Quinoa Mix
Elevate your plant-based cooking with this Vegan Flavorful Rice Quinoa Mix, a hearty and nutrient-packed combination that’s perfect as a satisfying main dish or vibrant side. This recipe blends two wholesome grains—quinoa and brown rice—cooked in rich vegetable broth to create a tender, flavorful base. Sautéed onions, garlic, and a medley of colorful vegetables like red bell pepper, carrots, and peas are seasoned with bold spices including cumin, coriander, and paprika for an aromatic finish. Fresh cilantro and a splash of zesty lemon juice tie everything together, creating a dish that’s as nourishing as it is delicious. Ready in about an hour, this vegan recipe is ideal for meal prep or weeknight dinners. Keywords: Vegan Rice Quinoa Recipe, Healthy Side Dish, Plant-Based Meal, Quick Vegan Dinner, Nutritious Grain Recipes.
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Recipe Information
Ingredients
- 1 cup quinoa
- 1 cup brown rice
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 medium, chopped red bell pepper
- 1 large, diced carrot
- 1 cup frozen peas
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 cup, chopped fresh cilantro
- 2 tablespoons lemon juice
Instructions
Rinse the quinoa under cold running water using a fine mesh strainer to remove any bitterness, and set it aside.
In a large pot, combine the brown rice and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 10 minutes.
Add the rinsed quinoa to the pot with the rice, stir, and continue cooking the mixture covered, for another 20 minutes or until both the rice and quinoa are cooked and have absorbed the liquid.
While the grains are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic, red bell pepper, and carrot to the skillet. Cook for another 5 minutes until the vegetables are softened.
Stir in the peas, salt, cumin, coriander, paprika, and black pepper. Continue to cook for an additional 2-3 minutes until well-combined and aromatic.
Once the rice and quinoa are cooked, add the vegetable mixture to the pot with the grains and mix well.
Gently fold in the chopped cilantro and drizzle with lemon juice. Taste and adjust seasoning if necessary.
Serve warm as a side or main dish, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5305 mg | 231% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 35.2 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2777 mg | 59% | |
*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.
