20 Delicious Brown Rice and Quinoa Recipes Healthy

Oh, the joys of discovering new, wholesome recipes that don’t just tantalize your taste buds but also pack a nutritional punch! If you’re on the hunt for healthy, delicious meals that combine the nutty goodness of brown rice with the protein-rich power of quinoa, you’re in for a treat. Dive into our roundup of 20 mouthwatering recipes that promise to make your meal prep both exciting and nourishing. Let’s get cooking!

Brown Rice and Quinoa Salad with Lemon Vinaigrette

Looking for a refreshing and nutritious dish to brighten up your meal prep? This brown rice and quinoa salad with lemon vinaigrette is packed with flavors and textures that’ll keep you coming back for more.

Ingredients

• 1 cup brown rice
• 1 cup quinoa
• 2 cups water
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. Rinse the brown rice and quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed brown rice, quinoa, and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes. Tip: Avoid lifting the lid to keep the steam inside.
4. After 25 minutes, remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork.
5. While the grains cook, whisk together the olive oil, lemon juice, honey, salt, and black pepper in a small bowl to make the vinaigrette.
6. In a large bowl, combine the cooked grains, cherry tomatoes, cucumber, red onion, and parsley.
7. Pour the vinaigrette over the salad and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
8. Serve chilled or at room temperature. Tip: For an extra crunch, sprinkle with toasted almonds before serving.

The salad boasts a delightful mix of chewy grains and crisp veggies, with the lemon vinaigrette adding a bright, tangy kick. Perfect for picnics or as a make-ahead lunch, it’s a versatile dish that’s as pleasing to the eye as it is to the palate.

Quinoa and Brown Rice Stuffed Peppers

These quinoa and brown rice stuffed peppers are the perfect blend of nutritious and delicious, packing a punch of flavor in every bite. You’ll love how easy they are to make, and they’re sure to become a weeknight favorite.

Ingredients

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 cup cooked brown rice
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 cup shredded cheese
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
4. Stir in black beans, corn, cumin, chili powder, and salt. Cook for another 3 minutes.
5. Remove from heat and mix in quinoa, brown rice, and half of the shredded cheese.
6. Stuff each bell pepper with the quinoa and rice mixture, packing it in tightly.
7. Place the stuffed peppers in a baking dish and top with the remaining cheese.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
9. Garnish with chopped cilantro before serving.

Just imagine the creamy cheese melting into the hearty quinoa and rice, with the sweet bell pepper adding a crisp contrast. Serve these with a dollop of sour cream or avocado slices for an extra layer of flavor.

Brown Rice and Quinoa Breakfast Bowl

Zesty mornings call for something hearty yet healthy, and that’s where this brown rice and quinoa breakfast bowl comes in. You’ll love how it keeps you full and energized without weighing you down.

Ingredients

• 1 cup cooked brown rice
• 1 cup cooked quinoa
• 2 tbsp olive oil
• 1/2 cup diced avocado
• 1/4 cup chopped almonds
• 2 eggs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a non-stick skillet over medium heat.
2. Crack 2 eggs into the skillet, season with 1/4 tsp salt and 1/8 tsp black pepper, and cook for 3 minutes for sunny-side-up eggs.
3. In a mixing bowl, combine 1 cup cooked brown rice and 1 cup cooked quinoa with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Mix well.
4. Divide the rice and quinoa mixture between two bowls.
5. Top each bowl with 1/4 cup diced avocado, 2 tbsp chopped almonds, and one cooked egg.
6. Drizzle 1/2 tbsp lemon juice over each bowl before serving.

Warm and nutty with a creamy avocado finish, this bowl is a texture lover’s dream. Try adding a sprinkle of chili flakes for an extra kick or swap almonds for walnuts to mix things up.

Spicy Brown Rice and Quinoa Stir Fry

Unbelievably easy to whip up, this Spicy Brown Rice and Quinoa Stir Fry is your go-to for a quick, nutritious meal that doesn’t skimp on flavor. Perfect for those nights when you’re craving something hearty but healthy, it’s packed with protein and a kick of heat to keep things interesting.

Ingredients

• 1 cup brown rice
• 1/2 cup quinoa
• 2 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup diced bell pepper
• 1/2 cup frozen peas
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse 1 cup brown rice and 1/2 cup quinoa under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice and quinoa with 2 1/2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 25 minutes. Tip: Don’t peek! Keeping the lid on ensures even cooking.
4. After 25 minutes, remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup diced onion and sauté for 2 minutes.
6. Add 2 cloves minced garlic and 1/2 cup diced bell pepper. Sauté for another 3 minutes, until vegetables are tender.
7. Stir in 1/2 cup frozen peas, cooked rice and quinoa, 2 tbsp soy sauce, 1 tbsp sriracha, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: For extra heat, add more sriracha to taste.
8. Cook for 5 minutes, stirring frequently, until everything is well combined and heated through. Tip: If the stir fry seems dry, add a splash of water to loosen it up.

Enjoy the delightful contrast of textures, from the chewy grains to the crisp-tender veggies, all coated in a spicy, savory sauce. Serve it topped with a fried egg for an extra protein boost or alongside a crisp green salad to round out the meal.

Brown Rice and Quinoa Pilaf with Herbs

Hey, you know those days when you want something hearty but still kinda healthy? This brown rice and quinoa pilaf is your answer. It’s packed with herbs that make every bite fresh and flavorful.

Ingredients

• 1 cup brown rice
• 1/2 cup quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 cup chopped parsley
• 2 tbsp chopped dill
• 1 tbsp chopped mint
• 1/4 cup toasted pine nuts

Instructions

1. Rinse the brown rice and quinoa under cold water until the water runs clear.
2. Heat the olive oil in a medium saucepan over medium heat.
3. Add the rinsed brown rice and quinoa to the saucepan. Toast for 2 minutes, stirring constantly, to enhance their nutty flavor.
4. Pour in the vegetable broth and add the salt. Bring to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 45 minutes, remove the saucepan from the heat. Let it sit, covered, for 10 minutes to steam. Tip: This step is crucial for fluffy grains.
7. Fluff the pilaf with a fork. Gently fold in the chopped parsley, dill, mint, and toasted pine nuts. Tip: Adding the herbs and nuts off the heat preserves their vibrant colors and flavors.

Light, fluffy, and herby, this pilaf is a dream. Serve it alongside grilled veggies or as a base for your favorite protein. The pine nuts add a delightful crunch that contrasts beautifully with the tender grains.

Quinoa and Brown Rice Sushi Rolls

Oh, you’re going to love these Quinoa and Brown Rice Sushi Rolls! They’re a fun, healthy twist on traditional sushi, packed with nutrients and flavor. Perfect for a light lunch or a fancy dinner at home.

Ingredients

• 1 cup quinoa
• 1 cup brown rice
• 2 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 sheets nori
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 tbsp sesame seeds

Instructions

1. Rinse the quinoa and brown rice under cold water until the water runs clear.
2. Combine the quinoa, brown rice, and water in a pot. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes, or until the water is absorbed and the grains are tender.
4. While the grains cook, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
5. Once the grains are done, fluff them with a fork and gently stir in the vinegar mixture. Let cool to room temperature.
6. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of the grain mixture over the nori, leaving a 1-inch border at the top.
7. Arrange avocado, cucumber, and carrot slices in a line along the bottom edge of the nori.
8. Roll the sushi tightly from the bottom, using the mat to help. Wet the top border with a little water to seal the roll.
9. Repeat with the remaining nori sheets and filling.
10. Slice each roll into 8 pieces with a sharp, wet knife. Sprinkle with sesame seeds before serving.

Crunchy, fresh, and slightly nutty, these sushi rolls are a delight. Try serving them with a side of soy sauce or wasabi for an extra kick.

Brown Rice and Quinoa Veggie Burgers

Got a craving for something hearty yet healthy? These brown rice and quinoa veggie burgers are your answer. Packed with nutrients and flavor, they’re perfect for a quick dinner or meal prep.

Ingredients

• 1 cup cooked brown rice
• 1 cup cooked quinoa
• 1/2 cup black beans, mashed
• 1/4 cup grated carrot
• 1/4 cup diced onion
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp flaxseed meal mixed with 3 tbsp water
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the brown rice, quinoa, mashed black beans, grated carrot, and diced onion.
3. Add the olive oil, garlic powder, salt, black pepper, and flaxseed mixture to the bowl. Mix well.
4. Gradually add the breadcrumbs until the mixture holds together when pressed. Tip: If it’s too dry, add a splash of water.
5. Form the mixture into 6 equal-sized patties and place them on the prepared baking sheet.
6. Bake for 25 minutes, flipping halfway through, until the burgers are golden and firm. Tip: For extra crispiness, lightly spray the patties with oil before baking.
7. Let the burgers cool for 5 minutes before serving. Tip: They firm up as they cool, making them easier to handle.

What makes these burgers stand out is their satisfying texture—crispy on the outside, tender inside. Serve them on a whole wheat bun with avocado slices for a creamy contrast or crumble them over a salad for a protein boost.

Cheesy Brown Rice and Quinoa Casserole

Ever find yourself staring into your pantry, wondering how to turn those grains into something comforting? This cheesy brown rice and quinoa casserole is your answer, blending wholesome ingredients with gooey cheese for a dish that feels like a hug.

Ingredients

• 1 cup brown rice
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the brown rice, quinoa, and vegetable broth. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 25 minutes, or until the grains are tender and the liquid is absorbed.
4. While the grains cook, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
5. In a large bowl, mix the cooked grains, sautéed onion and garlic, cheddar cheese, milk, salt, and pepper until well combined.
6. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
7. Bake for 20 minutes, or until the top is golden and the cheese is bubbly.
8. Let the casserole sit for 5 minutes before serving to allow it to set.

Brimming with creamy cheese and nutty grains, this casserole is a texture lover’s dream. Serve it with a crisp green salad or as a hearty side to roasted vegetables for a meal that satisfies.

Brown Rice and Quinoa Tabbouleh

Zesty and fresh, this Brown Rice and Quinoa Tabbouleh is your go-to for a light yet satisfying meal. You’ll love how the nutty grains mix with crisp veggies and a tangy dressing.

Ingredients

• 1 cup brown rice
• 1/2 cup quinoa
• 2 cups water
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 green onions, sliced

Instructions

1. Rinse the brown rice and quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed grains with 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the water is absorbed and the grains are tender. Tip: Don’t peek! Keeping the lid on ensures even cooking.
4. While the grains cook, whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl to make the dressing.
5. Transfer the cooked grains to a large bowl and let them cool for 10 minutes. Tip: Spread them out to cool faster and prevent mushiness.
6. Add the cherry tomatoes, cucumber, parsley, and green onions to the bowl with the grains.
7. Pour the dressing over the salad and toss gently to combine. Tip: Use a folding motion to keep the ingredients intact.
8. Chill the tabbouleh in the refrigerator for at least 30 minutes before serving to let the flavors meld.

So fluffy and vibrant, this tabbouleh is a texture dream with every bite. Serve it stuffed in a pita or alongside grilled chicken for a hearty twist.

Quinoa and Brown Rice Chocolate Pudding

Very few desserts can boast being both indulgent and wholesome, but this quinoa and brown rice chocolate pudding is here to change that. You’ll love how easy it is to whip up, and the rich, chocolatey flavor will have you coming back for seconds.

Ingredients

• 1 cup cooked quinoa
• 1 cup cooked brown rice
• 2 cups almond milk
• 1/4 cup cocoa powder
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. In a blender, combine the cooked quinoa, cooked brown rice, almond milk, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Pour the mixture into a medium saucepan and heat over medium-low heat, stirring constantly, for about 5 minutes until it thickens slightly. Tip: Keep the heat low to prevent burning.
3. Add the dark chocolate chips to the saucepan and continue to stir until the chocolate is fully melted and the pudding is smooth, about 3 minutes. Tip: Use a silicone spatula for easier stirring and to scrape the sides of the pan.
4. Remove the pudding from the heat and let it cool for 5 minutes before transferring it to serving bowls. Tip: For a smoother texture, strain the pudding through a fine-mesh sieve before cooling.
5. Refrigerate the pudding for at least 2 hours, or until set, before serving.

Outrageously creamy with a hint of nuttiness from the quinoa and brown rice, this pudding is a game-changer. Serve it topped with fresh berries or a dollop of whipped cream for an extra special treat.

Brown Rice and Quinoa Stuffed Acorn Squash

Perfect for a cozy night in, this dish combines the nutty flavors of brown rice and quinoa with the sweet, tender flesh of acorn squash. You’ll love how easy it is to make, yet it feels totally gourmet.

Ingredients

• 2 acorn squashes, halved and seeded
• 1 cup cooked brown rice
• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.
2. Place the acorn squash halves cut-side down on a baking sheet. Bake for 25 minutes until slightly tender.
3. While the squash bakes, heat olive oil in a skillet over medium heat. Add onion, celery, and carrots. Cook for 5 minutes until soft.
4. Stir in the cooked brown rice, quinoa, garlic powder, thyme, salt, and pepper. Cook for another 2 minutes to blend the flavors.
5. Remove the squash from the oven. Flip them cut-side up. Fill each half with the rice and quinoa mixture.
6. Sprinkle Parmesan cheese over the top of each stuffed squash.
7. Return to the oven. Bake for another 15 minutes until the cheese is melted and the squash is fork-tender.

Here’s the deal: the squash turns buttery soft, contrasting nicely with the chewy grains and crispy cheese topping. Try serving it with a drizzle of balsamic glaze for an extra flavor pop.

Brown Rice and Quinoa Energy Bars

Craving a snack that’s both nutritious and delicious? These brown rice and quinoa energy bars are your answer. Packed with wholesome ingredients, they’re perfect for a quick breakfast or a midday pick-me-up.

Ingredients

• 1 cup cooked brown rice
• 1 cup cooked quinoa
• 1/2 cup almond butter
• 1/4 cup honey
• 1/2 cup dried cranberries
• 1/4 cup chopped almonds
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix the brown rice, quinoa, almond butter, and honey until well combined.
3. Add the dried cranberries, chopped almonds, vanilla extract, cinnamon, and salt to the bowl. Mix thoroughly.
4. Press the mixture firmly into the prepared baking pan, ensuring it’s evenly distributed.
5. Bake for 20 minutes, or until the edges are golden brown.
6. Let the bars cool completely in the pan before cutting into squares.

Keep these bars in an airtight container for up to a week. They’re chewy, slightly sweet, and packed with texture from the nuts and dried fruit. Try drizzling them with a little extra honey for a sweeter treat.

Quinoa and Brown Rice Jambalaya

Unbelievably easy to whip up, this quinoa and brown rice jambalaya is your go-to for a hearty, healthy meal. You’ll love how the flavors meld together, creating a dish that’s both comforting and packed with nutrition.

Ingredients

• 1 cup quinoa
• 1 cup brown rice
• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb chicken breast, diced
• 2 andouille sausages, sliced

Instructions

1. Rinse the quinoa and brown rice under cold water until the water runs clear.
2. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, stirring occasionally, until vegetables are soft.
3. Add diced tomatoes, vegetable broth, smoked paprika, cayenne pepper, salt, and black pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
5. Add the quinoa and brown rice to the pot. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
6. While the grains cook, heat a separate pan over medium heat. Cook the shrimp, chicken, and andouille sausages until fully cooked, about 5-7 minutes.
7. Add the cooked proteins to the pot with the grains. Stir gently to combine.
8. Cover and let the jambalaya sit for 5 minutes off the heat to allow flavors to meld.

Absolutely bursting with flavor, this jambalaya has a perfect balance of spicy and smoky. Serve it with a sprinkle of fresh parsley or a side of crusty bread for an extra touch of comfort.

Brown Rice and Quinoa with Roasted Vegetables

Craving something wholesome yet easy to whip up? This brown rice and quinoa with roasted vegetables is your go-to dish for a nutritious, flavorful meal that doesn’t skimp on comfort.

Ingredients

• 1 cup brown rice
• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 2 cups mixed vegetables (carrots, bell peppers, zucchini), chopped
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Rinse the brown rice and quinoa under cold water until the water runs clear.
3. In a medium pot, bring 2 cups of water to a boil. Add the rinsed brown rice and quinoa, reduce heat to low, cover, and simmer for 25 minutes. Tip: Don’t peek! Keeping the lid on ensures perfect cooking.
4. While the grains cook, toss the chopped vegetables with olive oil, garlic powder, salt, and black pepper on a baking sheet.
5. Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until they’re tender and slightly charred. Tip: For extra crispiness, spread them in a single layer.
6. Fluff the cooked grains with a fork and mix in the roasted vegetables. Tip: Letting the grains sit covered for 5 minutes after cooking makes them fluffier.

Here’s the deal: this dish is a texture dream—chewy grains meet crispy veggies. Serve it warm with a squeeze of lemon for a zesty twist or top with avocado slices for creaminess.

Quinoa and Brown Rice Paella

Veggie-packed and bursting with flavor, this quinoa and brown rice paella is your ticket to a hearty, healthy meal. You’ll love how the grains soak up all the delicious spices, making every bite a little celebration.

Ingredients

• 1 cup quinoa
• 1 cup brown rice
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup frozen peas
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 1 lemon, wedged

Instructions

1. Rinse the quinoa and brown rice under cold water until the water runs clear.
2. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in the red bell pepper and cook for another 3 minutes, until slightly softened.
4. Add the quinoa, brown rice, smoked paprika, and turmeric to the pan. Stir well to coat the grains with the spices.
5. Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the liquid is absorbed and the grains are tender.
6. Scatter the frozen peas over the top, cover, and let sit for 5 minutes off the heat to thaw the peas.
7. Fluff the paella with a fork and serve with lemon wedges on the side for squeezing over.

Here’s the scoop: this paella is wonderfully fluffy with a slight chew from the brown rice, and the smoked paprika gives it a deep, smoky flavor. Try serving it with a side of avocado slices for a creamy contrast.

Brown Rice and Quinoa Soup with Kale

Warm up your kitchen with this hearty Brown Rice and Quinoa Soup with Kale. It’s packed with nutrients and flavors that’ll make you feel good from the inside out.

Ingredients

• 1 cup brown rice
• 1/2 cup quinoa
• 4 cups vegetable broth
• 2 cups water
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups kale, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Rinse the brown rice and quinoa under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Add the rinsed brown rice and quinoa to the pot, stirring to coat with the oil and onions.
4. Pour in the vegetable broth and water, bringing the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the rice and quinoa are tender.
6. Stir in the chopped kale, salt, and black pepper. Cook for an additional 5 minutes, or until the kale is wilted.
7. Remove the pot from the heat and let the soup sit for 5 minutes before serving.

You’ll love the chewy texture of the grains paired with the tender kale. Serve it with a sprinkle of Parmesan cheese or a squeeze of lemon for an extra flavor boost.

Quinoa and Brown Rice Pancakes

Hey, you’re going to love these quinoa and brown rice pancakes. They’re a tasty twist on your morning routine, packed with protein and fiber to keep you full all morning.

Ingredients

• 1 cup cooked quinoa
• 1 cup cooked brown rice
• 2 eggs
• 1/2 cup almond milk
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp coconut oil

Instructions

1. In a large bowl, mix the cooked quinoa and brown rice together.
2. Add the eggs, almond milk, maple syrup, cinnamon, and salt to the bowl. Stir until well combined.
3. Heat a non-stick skillet over medium heat and add the coconut oil.
4. Once the oil is hot, pour 1/4 cup of the batter onto the skillet for each pancake.
5. Cook for 3-4 minutes, or until bubbles form on the surface and the edges look set.
6. Flip the pancakes and cook for another 2-3 minutes, until golden brown.
7. Tip: Keep the heat at medium to prevent burning. If the pancakes are browning too quickly, lower the heat slightly.
8. Tip: For fluffier pancakes, let the batter sit for 5 minutes before cooking.
9. Tip: Use a measuring cup to pour the batter for evenly sized pancakes.

Great, these pancakes have a slightly nutty flavor and a satisfying texture. Serve them with fresh berries and a drizzle of maple syrup for a delicious breakfast.

Brown Rice and Quinoa with Black Beans and Corn

Just when you thought your weeknight dinners couldn’t get any easier, this Brown Rice and Quinoa with Black Beans and Corn comes along. It’s a hearty, nutritious bowl that’s as simple to make as it is delicious.

Ingredients

• 1 cup brown rice
• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp garlic powder

Instructions

1. Rinse the brown rice and quinoa under cold water until the water runs clear.
2. In a medium pot, bring 2 cups of water to a boil over high heat.
3. Add the rinsed brown rice and quinoa to the boiling water, then reduce the heat to low, cover, and simmer for 25 minutes. Tip: Don’t peek! Keeping the lid on ensures even cooking.
4. After 25 minutes, remove the pot from heat and let it sit, covered, for 5 minutes to steam.
5. Fluff the rice and quinoa with a fork, then transfer to a large mixing bowl.
6. Add the black beans, corn, olive oil, salt, black pepper, cumin, and garlic powder to the bowl. Tip: For extra flavor, warm the beans and corn before adding them.
7. Gently toss all the ingredients together until well combined. Tip: If the mixture seems dry, add a little more olive oil or a splash of water.

Combining the nuttiness of brown rice with the lightness of quinoa, this dish is a textural delight. Serve it warm with a squeeze of lime for a zesty kick or top with avocado slices for creaminess.

Quinoa and Brown Rice Risotto with Mushrooms

Unbelievably creamy yet packed with wholesome goodness, this quinoa and brown rice risotto with mushrooms is your next go-to comfort dish. It’s a hearty, flavorful twist on the classic, perfect for those cozy nights in.

Ingredients

• 1 cup quinoa
• 1 cup brown rice
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt to taste

Instructions

1. Rinse the quinoa and brown rice under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the mushrooms to the pot and cook until they release their juices and start to brown, about 8 minutes.
4. Pour in the white wine, stirring to deglaze the pot, and cook until the liquid is reduced by half, about 3 minutes.
5. Add the rinsed quinoa and brown rice to the pot, stirring to coat with the oil and vegetables.
6. Gradually add the vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 25 minutes.
7. Once the grains are tender and the mixture is creamy, stir in the Parmesan cheese and butter until melted and well combined. Season with salt to taste.
8. Remove from heat and let stand for 2 minutes before serving.

This risotto boasts a delightful chew from the grains, a rich depth from the mushrooms, and a creamy finish thanks to the Parmesan. Try topping it with a poached egg for an extra layer of decadence.

Brown Rice and Quinoa Chocolate Chip Cookies

Ready to shake up your cookie game? These brown rice and quinoa chocolate chip cookies are a wholesome twist on a classic favorite, packing a nutritious punch without skimping on flavor.

Ingredients

• 1 cup brown rice flour
• 1/2 cup quinoa flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup brown rice flour, 1/2 cup quinoa flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup melted coconut oil, 1/2 cup maple syrup, and 1 tsp vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to tough cookies.
5. Fold in 1/2 cup chocolate chips evenly throughout the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will continue to firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fluffy yet chewy, these cookies offer a delightful texture contrast with the crunch of chocolate chips. Serve them with a glass of almond milk for a cozy, guilt-free treat.

Conclusion

Feast your way to health with these 20 delicious brown rice and quinoa recipes! Perfect for home cooks looking for nutritious, flavorful meals. We hope you find your new favorite dish among them. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the goodness. Happy cooking!

Bella Bacinos