Ingredients
Equipment
Method
Instructions
- Place 1 cup quinoa and 1 cup basmati (or any long-grain) rice in a fine-mesh sieve and rinse under cold running water until the rinse water runs clear; drain well.
- Heat a large, heavy-based saucepan over medium heat until hot. Add the drained quinoa to the dry pan and toast, stirring frequently, until it becomes golden and fragrant, about 3–4 minutes.
- Add 3 cups water and 1 teaspoon salt to the pan, then add the drained rice. Increase heat to high and bring the mixture to a rapid boil.
- As soon as it reaches a rolling boil, cover the saucepan with a lid and immediately reduce the heat to the lowest setting so the pot simmers very gently. Cook, covered, for 15 minutes.
- Turn the heat off and leave the pot covered for 5 minutes to steam.
- Remove the lid and fluff the quinoa rice gently with a fork before serving.
Notes
Toast Your Quinoa:If you can spare a few minutes I really suggest toasting the quinoa. It gives the quinoa rice a lovely nutty flavor. You can toast the quinoa right in the saucepan you were planning on using anyway, so it'd no more dishes just a couple of extra minutes.
Change the ratio:If you or your kids are new to quinoa and you aren't sure how the change in rice will go, reduce the ratio of quinoa. You can start with as little as ¼ cup quinoa to 1 ¾ cups rice. You just need the total volume of the rice and quinoa to be 2 cups!
Make a smaller batch: I have a family of 6 so cook quite big batches. You just need to ensure you multiply the volume of rice and quinoa you have by 1.5 to get the volume of water.
Extra flavor:
One of my favourite tips for adding a little extra flavor is to substitute plain water for broth or stock when you are cooking rice or quinoa.
Once cooked add a generous nob of butter and a teaspoonful of garlic powder, mix this through the quinoa rice!
Stir a couple of spoonful of soy sauce/tamari and sesame oil through the cooked rice
Quinoa:When I'm making quinoa rice I use white quinoa as it has a milder flavour and fluffier texture than red or black quinoa. But you can use which ever quinoa you have in the pantry.
Rice:The cook times I provide are based on using a white long grain rice. I personally useBasmati Ricewhen I make this recipe. I have not tested this recipe with brown rice, I can only assume the cook time will be much longer.
Change the ratio:If you or your kids are new to quinoa and you aren't sure how the change in rice will go, reduce the ratio of quinoa. You can start with as little as ¼ cup quinoa to 1 ¾ cups rice. You just need the total volume of the rice and quinoa to be 2 cups!
Make a smaller batch: I have a family of 6 so cook quite big batches. You just need to ensure you multiply the volume of rice and quinoa you have by 1.5 to get the volume of water.
Extra flavor:
One of my favourite tips for adding a little extra flavor is to substitute plain water for broth or stock when you are cooking rice or quinoa.
Once cooked add a generous nob of butter and a teaspoonful of garlic powder, mix this through the quinoa rice!
Stir a couple of spoonful of soy sauce/tamari and sesame oil through the cooked rice
Quinoa:When I'm making quinoa rice I use white quinoa as it has a milder flavour and fluffier texture than red or black quinoa. But you can use which ever quinoa you have in the pantry.
Rice:The cook times I provide are based on using a white long grain rice. I personally useBasmati Ricewhen I make this recipe. I have not tested this recipe with brown rice, I can only assume the cook time will be much longer.