Vegetarian Flavorful Rice Quinoa Mix
Elevate your weeknight dinners with this vibrant and nutritious Vegetarian Flavorful Rice Quinoa Mix! Combining tender white rice and protein-packed quinoa, this recipe is a hearty blend of grains and colorful vegetables like zucchini, red bell pepper, carrot, and peas. Infused with aromatic spices like curry and cumin, each bite bursts with bold flavors and is perfectly balanced by a squeeze of fresh lemon juice. Prepared in under an hour, this dish is simmered in rich vegetable broth to ensure ultimate fluffiness and flavor. Whether served as a satisfying vegetarian main course or a versatile side dish, this wholesome recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup white rice
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 units garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 2 cups vegetable broth
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 0.5 units lemon, juiced
Instructions
Rinse the rice and quinoa under cold running water until the water runs clear to remove excess starch.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another 1 minute until fragrant.
Stir in the diced red bell pepper, carrot, and zucchini. Cook for 3-4 minutes, stirring occasionally until the vegetables begin to soften.
Add the rinsed rice and quinoa to the pot, stirring to combine with the vegetables.
Pour in the vegetable broth, then add the curry powder, cumin powder, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15 minutes.
After 15 minutes, add the frozen peas to the pot. Stir gently and cover again, allowing the mixture to cook for another 5 minutes or until the rice and quinoa are tender and the liquid is absorbed.
Remove the pot from the heat. Stir in the chopped fresh parsley and lemon juice.
Fluff the rice and quinoa mix with a fork before serving.
Serve warm as a main dish or side dish, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5416 mg | 235% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 27.9 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2472 mg | 53% | |
*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.
