QUINOA AND BROWN RICE RECIPE RECIPES

QUINOA PORRIDGE RECIPE | ALLRECIPES

Quinoa Porridge Recipe | Allrecipes image

Looking for ideas for the quinoa you picked up at Trader Joe's? Here's a dairy and wheat free breakfast porridge thick, rich and delish for those cold mornings in the Andes. Those with nut allergies may wish to substitute soymilk or regular cow's milk for the almond. Adjust sugar to your taste or substitute with agave syrup or black strap molasses (use half as much). This recipe can easily be doubled.

Provided by Six Pack To Go

Categories Breakfast Cereals

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 3 servings

Number Of Ingredients 7

Ingredients

½ cup quinoa
¼ teaspoon ground cinnamon
1 ½ cups almond milk
½ cup water
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes. Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.

Nutrition Facts : Calories 173 calories, CarbohydrateContent 31.3 g, FatContent 3 g, FiberContent 3 g, ProteinContent 4.3 g, SodiumContent 89.7 mg, SugarContent 12.7 g

QUINOA AND RICE PILAF RECIPE - FOOD NETWORK

Quinoa and Rice Pilaf Recipe - Food Network image

Here's how to cook quinoa with rice: Put them in the pot together and let them simmer until tender. It's really as simple as that! Use the fluffy grains as a side dish or base for a grain bowl. Or try our favorite way to enjoy them -- sprinkled into a salad for a hearty lunch.

Provided by Food Network Kitchen

Categories side-dish

Total Time 35 minutes

Cook Time 15 minutes

Yield 4 cups

Number Of Ingredients 5

Ingredients

1/2 cup quinoa
1/2 cup long grain rice, such as basmati
1 tablespoon unsalted butter
2 cups low-sodium chicken broth or water
Kosher salt

Steps:

Place the quinoa and rice in a fine-mesh strainer and rinse until the water runs clear. Melt the butter in a medium saucepan over medium-high heat until foamy. Add the quinoa and rice and cook, stirring to coat with the butter, then add the broth or water. Increase the heat to high and bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 18 minutes, then remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and season to taste.

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