I made this amazing veggie bowl last night!
doesn’t like hates brown rice (& quinoa) and he cleaned his plate!!
The kids did too. They said it was “The best rice mom ever made!” And wanted seconds.
It was our whole meal.
Meatless Monday. Delicious.
I’ve seen a couple of delicious looking quinoa recipes recently and didn’t have all the ingredients for either of them, so I kind of combined them.
Here are the inspirational recipes…..
The first was this “Quinoa and Brown Rice Bowl with Vegetables and Tahini” in the March edition of Food and Wine Magazine.
The second one was this “Quinoa and Black Bean Salad“ from New Nostalgia,
And here’s what I ended up with….
Red Quinoa, Brown Rice, Black Bean and Veggie Bowl
1 cup of long grain brown rice
1 cup of red quinoa
2 cups of veggie broth
2 tablespoons coconut oil (or other oil)
1 small onion, finely diced
1 red bell pepper, finely diced
2 cloves of garlic, minced
2 teaspoons of ground cumin
1/4 teaspoon of cayenne pepper
salt and pepper to taste
1 bag of frozen corn
1 (15 oz) can of rinsed and drained black beans
3 carrots, shredded or chopped
1/2 cup of cilantro
juice of two limes
In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return to to pan, keep covered.
Meanwhile, in a small saucepan, combine the quinoa with 2 cups of veggie stock and bring to a boil. Cover and simmer over low heat until the quinoa is tender and stock has been absorbed, 20 minutes.
In a large skillet, heat 2 tablespoons of oil. Add onion and pepper and cook over moderate heat until lightly browned, about 5 minutes. Mix in garlic and heat until fragrant, about 30 seconds. Add the carrots last. I did that because I wanted them to still be crunchy. Add them earlier if you want them cooked.
Season with cumin, cayenne, salt and pepper.
Add the cooked rice and quinoa to the pan with the onion mixture. Add the frozen corn and drained black beans. Stir until combined and heated through.
Top with cilantro and lime juice.
Stir and serve.
It can be eaten hot, cold or room temperature.
It was soooo good.
I ate it for lunch today and I can’t wait to eat it again tomorrow.
It’s kind of Mexican tasting with the lime, cilantro and cumin.
A little spicy kick from the cayenne, but sweet from the corn.
Crunchy from the carrots. Chewy from the rice.
Making this tonight 🙂 I’m omitting the onion for onion powder, fresh diced tomatoes instead of peppers, and sprouts instead of carrots (I’ll add mine at the end, too). TJ’s was out of red quinoa so I’m having to use the regular.
Made this last night, it was excellent! A lot more filling than my fiance thought it would be. 🙂