AuthorParkash BainsCategory, DifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

This is an easy Quinoa Basmati Rice Pilaf recipe. I am always looking for creative ways to incorporate quinoa into our meals. If you are a gluten-free vegetarian, rice and quinoa become staple foods in your diet. This dish combines Indian basmati rice with quinoa, vegetables and spices to create a delicious, aromatic and healthy entrée. It is loaded with essential nutrients such as fibre, protein, iron, magnesium, potassium, vitamins A and C. Leftovers can be stored in the fridge for 2 to 3 days.

 1 cup basmati rice
 1 cup quinoa
 4 cups water
 1 onion, chopped
 1 tbsp minced ginger
 2 carrots, cubed
 2 cups cauliflower florets
 1 cup fresh or frozen peas
 1 bell pepper, chopped
 2 tsp whole cumin
 3 tbsp extra virgin olive oil
 ½ tsp turmeric
 ½ tsp cayenne (optional)
 ½ tsp ground coriander or garam masala
 1 ½ tsp sea salt
1

Soak rice in a small bowl for 10 to 15 minutes. If quinoa is pre-washed, it doesn't need to be soaked. If not, it can be soaked with rice in the same bowl. Drain and set aside.

2

In a large non-stick pot or saucepan, heat olive oil at medium high. Add cumin and sizzle for 30 seconds. Add onion and ginger. Allow to caramelize for 3 to 4 minutes, stirring regularly. Now add quinoa and drained rice. Saute for 2 minutes. Add all of the chopped vegetables and spices. Mix well to coat everything with the spices.

3

Add a little under 4 cups of water (soaked rice will have retained some water). Cover and bring to a boil. Once boiling, reduce stove to simmer or medium low temperature. Set timer for 18 minutes. Do not uncover or stir while its cooking. Once timer goes off, uncover and fluff with a fork. The pilaf should be nicely cooked and dry. If not, leave on stove uncovered and cook for another 2 to 3 minutes.

Ingredients

 1 cup basmati rice
 1 cup quinoa
 4 cups water
 1 onion, chopped
 1 tbsp minced ginger
 2 carrots, cubed
 2 cups cauliflower florets
 1 cup fresh or frozen peas
 1 bell pepper, chopped
 2 tsp whole cumin
 3 tbsp extra virgin olive oil
 ½ tsp turmeric
 ½ tsp cayenne (optional)
 ½ tsp ground coriander or garam masala
 1 ½ tsp sea salt

Directions

1

Soak rice in a small bowl for 10 to 15 minutes. If quinoa is pre-washed, it doesn't need to be soaked. If not, it can be soaked with rice in the same bowl. Drain and set aside.

2

In a large non-stick pot or saucepan, heat olive oil at medium high. Add cumin and sizzle for 30 seconds. Add onion and ginger. Allow to caramelize for 3 to 4 minutes, stirring regularly. Now add quinoa and drained rice. Saute for 2 minutes. Add all of the chopped vegetables and spices. Mix well to coat everything with the spices.

3

Add a little under 4 cups of water (soaked rice will have retained some water). Cover and bring to a boil. Once boiling, reduce stove to simmer or medium low temperature. Set timer for 18 minutes. Do not uncover or stir while its cooking. Once timer goes off, uncover and fluff with a fork. The pilaf should be nicely cooked and dry. If not, leave on stove uncovered and cook for another 2 to 3 minutes.

Quinoa Basmati Rice Pilaf