This sautéed rice with quinoa and vegetables is a perfect side dish for your vegetable or meat dishes. I really like to use the mixture of three rices (white rice, red rice and wild rice) in dishes, because it provides more nutrients and also different textures to the dish. The red quinoa that I have used is a variety of quinoa and is highly nutritious with low fat and high protein content. Quinoa with rice and vegetables is a varied combination that will give you a lot of energy and strength.
Contents
Ingredients to make Rice with Quinoa and Vegetables:
- 1 cup of mixture of 3 rices (white, red and wild)
- ½ cup red quinoa
- 1 onion
- 1 carrot
- ¼ bunch Swiss chard
- 1 piece of red cabbage (small)
- 1 piece of white cabbage (small)
- ¼ red bell pepper
- 1 pinch of salt
- 1 pinch of pepper
- 2 tablespoons of oil
- 1 piece of ginger root (small)
- 1 piece of turmeric root (small)
How to make Rice with Quinoa and Vegetables:
- Wash the quinoa well in a colander with cold water to remove the saponin, a toxin it contains. Put the quinoa in a saucepan and cover it with double the amount of water. Bring to a boil and cook 12 minutes until grains are soft.
- Cook the rice in boiling water until soft.
- Chop the onion, pepper, ginger and turmeric into small cubes, grate the carrot and cut the chard and cabbage into thin strips (I did it in a food processor).
- Heat a pan with oil and fry the onion with the turmeric, ginger and pepper. When the sauce is ready, add the cabbage, the chard and the carrot and cook until the vegetables are soft, stirring from time to time.
- Next, add the quinoa and rice to the pan and sauté for 2 more minutes so that the ingredients are integrated.
- Serve the rice sauté with quinoa and vegetables as a main dish or as a side dish for vegetable or meat dishes.
