Vegan Flavorful Rice Quinoa Mix

Elevate your weeknight dinners with this hearty and wholesome Vegan Flavorful Rice Quinoa Mix, a dish that’s packed with vibrant colors, aromatic spices, and nutrient-rich ingredients. This easy-to-make recipe combines fluffy quinoa and brown rice simmered in savory vegetable broth, infused with the bold flavors of cumin, paprika, and coriander. Sautéed garlic, onion, and a medley of red bell pepper, carrot, and peas add a delightful crunch and burst of freshness, while a squeeze of tangy lemon juice and fresh cilantro brighten every bite. Perfect as a satisfying side or a nourishing plant-based main course, this versatile dish is ideal for meal prepping or impressing guests with its bold, savory flavors. Ready in under an hour, this vegan rice and quinoa recipe is as nutritious as it is delicious!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Rinse the quinoa under cold running water using a fine mesh strainer to remove any bitterness, and set it aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic, red bell pepper, and carrot to the skillet. Cook for another 5 minutes until the vegetables are softened.

Step 6

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.

Step 7

Once the rice and quinoa are cooked, add the vegetable mixture to the pot with the grains and mix well.

Step 8

Gently fold in the chopped cilantro and drizzle with lemon juice. Taste and adjust seasoning if necessary.

Step 9

Serve warm as a side or main dish, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(1676.8g)

Amount per serving	% Daily Value*
Calories	1613.9

Total Fat 50.5g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 5304.8mg	0%
Total Carbohydrate 240.2g	0%
Dietary Fiber 29.7g	0%
Total Sugars 35.2g
Protein 55.8g	0%

Vitamin D 0IU	0%
Calcium 307.2mg	0%
Iron 15.9mg	0%
Potassium 2777.2mg	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: 27.7%

Protein: 13.6%

Carbs: 58.6%