Nut-Free Flavorful Rice Quinoa Mix

Discover the perfect balance of hearty and wholesome with this Nut-Free Flavorful Rice Quinoa Mix! This vibrant and nutrient-packed dish combines fluffy white rice and protein-rich quinoa, simmered to perfection and tossed with a colorful medley of sautéed vegetables, including sweet red bell pepper, earthy carrots, and tender green peas. Infused with warm spices like cumin, coriander, and paprika, and brightened with a splash of fresh lemon juice, this recipe delivers bold flavors in every bite. Ready in just 40 minutes, it’s not only quick to prepare but also entirely nut-free, making it a great option for allergen-sensitive households. Serve it as a nutritious side or a light vegetarian main dish, garnished with a sprinkle of fresh parsley for an extra pop of color and freshness. Perfect for weeknight dinners or meal prep, this one-pot wonder is a delicious way to elevate your mealtime routine!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Rinse the rice and quinoa in a fine mesh strainer under cold water until the water runs clear, then set aside to drain.

Step 2

In a medium saucepan, bring 3 cups of water to a boil.

Step 3

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.

Step 4

While the rice and quinoa are cooking, heat the olive oil in a large skillet over medium heat.

Step 5

Add the chopped onion to the skillet and sauté for about 2-3 minutes until translucent.

Step 6

Stir in the minced garlic and cook for another minute until fragrant.

Step 7

Add the diced red bell pepper and carrot to the skillet, and sauté for another 5 minutes until the vegetables are tender.

Step 8

Stir in the frozen peas and continue to cook for 2 minutes until they are heated through.

Step 9

Season the vegetable mixture with ground cumin, coriander, paprika, salt, and black pepper. Stir well to combine.

Step 10

Once the rice and quinoa are cooked, add them to the skillet with the vegetables and mix thoroughly.

Step 11

Drizzle the lemon juice over the mixture and toss everything together to combine all the flavors.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Serve warm as a flavorful side dish or light main dish.

Nutrition Facts

Serving size	(1510.3g)

Amount per serving	% Daily Value*
Calories	1239.2

Total Fat 42.5g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3629.4mg	0%
Total Carbohydrate 178.7g	0%
Dietary Fiber 13.2g	0%
Total Sugars 17.7g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 231.7mg	0%
Iron 10.8mg	0%
Potassium 1219.8mg	0%

*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.

Source of Calories

Fat: 30.7%

Protein: 11.9%

Carbs: 57.4%