Crispy Quinua with Rice

Healthy recipes

Rices

Dinner

Medium

20'

This delicious and healthy recipe for quinoa and brown rice is a perfect option to accompany your favorite meat, chicken or turkey dish. Taste Crispy Quinoa with Brown Rice in the fall, as a fun alternative to conventional turkey stuffing on Thanksgiving. Change the classic bread filling for a vegetarian filling based on quinoa and brown rice with vegetables, sweet fruits and crispy nuts; all ingredients are combined and baked until crisp. You will certainly surprise with this healthy, colorful and delicious dish!

 

Ingredients Preparation Share

Ingredients

Rations:
  • 1 cup of Goya White Organic Quinoa
  • 1 cup of brown rice
  • 0.5 cup of pine nuts
  • 3 tablespoon of GOYA Organics olive oil
  • 0.5 white onion
  • 1 big carrot
  • 1 big of celery
  • 1 tablespoon of minced garlic
  • 1 tablespoon of oregano
  • 1 tablespoon of dried sage
  • 1 red apple
  • 0.5 brunch cabbage
  • 1 tablespoon of Adobo con pimienta GOYA
  • 1 cup of cranberries
  • 0.5 cup of vegetable stock

Preparation

  1. Prepare quinoa and brown rice separately according to package directions; Transfer to a large bowl and set aside.
  2. Separately heat the oven to 175 ° C. At the same time heat a large skillet over medium-high heat and add the pine nuts. Cook, stirring frequently, until the nuts are lightly toasted and fragrant, about 3 minutes; transfer to a plate and set aside. In the same pan and over medium-high heat, heat the olive oil and add: the onion, carrot, celery, garlic, oregano and sage. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add apple and cook, stirring, until softened, about 3 minutes. Add cabbage or cabbage, stirring with tongs until wilted, about 3 minutes. Season with the Adobo.
  3. Transfer the vegetable mixture to the bowl, along with the rice and the reserved cooked quinoa. Add reserved walnuts or pine nuts, dried cranberries, and vegetable stock. Season with the Adobo and mix well to combine.
  4. Transfer the quinoa and brown rice mixture to a 23cm x 33cm baking pan, greased, or another 3L container. Bake, uncovered, until heated through and crisp (watch for edges), about 30 minutes. Serve.

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