Basmati Rice & Quinoa with Vegetables
Using quinoa or a quinoa and basmati rice mixture adds a tremendous protein boost to the meal, as quinoa contains far more protein than most other grains. It is also very high in calcium.
2 tbsp olive oil or ghee
1 onion, diced
2 cloves garlic, minced (=finely chopped)
1 red pepper, minced (=finely chopped)
3 tbsp chopped fresh flat-leaf parsley
1 cup quinoa (200g) and one cup Basmati rice (200g), both rinsed and drained or
2 cups quinoa (400g), rinsed and drained
3 cups vegetable broth (use organic wheatfree vegetable stock e.g. from Marigold)
Sea salt (use unbleached sea salt or Himalayen salt)
Heat the oil or ghee in a medium saucepan over medium heat.
Add the onion and garlic and cook a few minutes, being careful not to burn the garlic.
Add the red pepper and parsley and continue cooking for another minute.
Add the quinoa and rice mixture or quinoa and cook a few moments, thoroughly coating the quinoa and rice mixture or quinoa with the oil and vegetables, and then add the vegetable broth. Water may be used, although vegetable broth adds flavour to the dish.
Bring to a boil (covered), then reduce to a simmer, and cook covered and undisturbed for 25 minutes, until the liquid is absorbed. Switch off the heat and leave for another 5-10 minutes. Season with salt to taste. Serve immediately.
Leftovers of this dish taste nice served cold as a salad base or on its own.
Tip: Don’t forget to rinse quinoa thoroughly to remove protective layer, otherwise it tastes bitter!
Variation: If you want to add greens to your dish like Swiss chard or kale, remove midrib, chop finely and steam in pan or pot until soft before adding to basmati rice and quinoa dish when readily cooked.
Serves 4