First of all, do I have your attention with the word "Medley"? Brown Rice and Quinoa "Mix" sounded too boring. I'm pretty awful at naming recipes, so I'll consider this a win. Even though I love quinoa, I was a little hesitant to make it on its own. Depending on how you are preparing it, quinoa can have a very distinct taste that may take you a bit to get used to. Not quite ready to take the leap? This recipe is a great way to ease into the wonderful world of this healthy "superfood". I've used this rice and quinoa
combo medley as a base for many yummy meals. You could pretty much substitute it in place of just plain old rice anytime. Feel free to adjust the ratio of rice to quinoa. I like to made a 50/50 blend. Last night we had it with this Chicken and Asparagus Lemon Stir Fry (which was unbelievable FYI).
2 cups of cooked brown rice
2 cups of cooked quinoa
1 tbsp of extra virgin olive oil
1 large onion chopped
Salt and Pepper (to taste)
1. Heat the olive oil in a large pan over medium high heat.
2. Add the onion, cook for about 5-7 minutes stirring often until caramelized.
3. Add a little salt and pepper to taste.
4. Combine onions well with cooked rice and quinoa.
5. If you have any left....
If you have any left, let it cool then put it into a freezer bag. Flatten it out so it stores easily in the freezer. I recommend using it within the month to avoid freezer burn. When I take it out, I let it defrost a little then warm it in a pot. I add a little chicken broth if it is too dry.