Whether you prefer to cook them on the stovetop, rice cooker, or in an instant pot, this brown rice and quinoa recipe provides a brief guide with visuals for each cooking method.
Each method has slightly different cooking time, water ratio, and preparation, so you can decide which method suits you better. I also included the pros and cons of each method as well as the one I prefer the best!
Why combine quinoa and brown rice?
Brown rice and quinoa make a nutritious combo for gluten-free carbohydrates. They are rich in fiber and protein, which makes them low in glycemic index. This means they digest slowly and give you steady energy instead of a sugar spike.
Both brown rice and quinoa are high in antioxidants (thanks to their flavonoid and phenolic compounds), which may help reduce the risk of chronic diseases. Since I’m on an anti-inflammatory diet, I found this combination to be a gut-friendly replacement for white rice as a carb.
Whether you are on a gluten-free diet, weight loss journey, or simply cutting back on processed grains like me, this quinoa and brown rice recipe can be a filling yet healthy replacement for simple carbs like white bread, white rice, pasta, etc.
Plus, you will like it since it is easy to make, versatile, and can be prepared ahead of time. Before we jump to the method of cooking brown rice, let’s talk about the types of brown rice and quinoa you can use for this recipe.
3 different types of brown rice
Long-grain brown rice
Longer and thinner than other brown rice with a lower starch content. You can use both Jasmine and Basmati versions. The difference is that Jasmine is denser than Basmati, suits Asian recipes due to its nutty fragrance and slightly chewier consistency. Basmati, used in most Middle Eastern and Indian cuisine, gives you a light and fluffier texture.
Short-grain brown rice
Much shorter and plumper in size, mimicking pearl barley. It is denser, stickier, and typically more wet than the others. If you like brown rice with a higher starch content that clumps together like in sushi, you can go for this type.
Medium grain or normal brown rice – My go-to choice for this quinoa and brown rice recipe
This variety offers a balance between long-grain and short-grain rice, with a more neutral flavor and texture. It is typically an affordable option and widely available.
Whatever you choose, make sure it suits your texture preference and does not hurt your pocket.
3 different types of quinoa
White—The most common type, white quinoa is lighter and fluffier in texture, milder in flavor, and has the least bitterness.
Red—Slightly nuttier and chewier than white quinoa, red quinoa contains a higher antioxidant content than white (thanks to its plant pigment).
Black—Has the strongest nutty flavor, is more crunchy, and is firmer than the other two. Besides the antioxidant benefits, black quinoa offers the lowest fat and highest fiber.
Tri-color—A combination of white, red, and black quinoa. This combination is my go-to choice for a perfect balance of texture, taste, and nutritional benefits. Feel free to choose any of them.
Ingredients
This brown rice and quinoa recipe uses medium-grain brown rice, tricolor quinoa, and water. I like my carbs simple and plain; however, feel free to experiment with other flavoring agents below.
Flavoring agents for cooking brown rice and quinoa (Optional)
Liquid broth—Add extra flavor by using half broth and half water (1:1) for a richer taste and fluffy result. Feel free to use chicken broth, vegetable broth, or bone broth.
Salt—Adding 1/2 tsp of salt can elevate the flavor of the grains
Garlic—2-3 cloves of freshly minced or finely grated garlic will definitely make the grains aromatic. Add them to the mix before you start cooking.
Herbs—Sprinkle a tablespoon of dried Italian herbs such as oregano, basil, marjoram, or parsley for a flavorful herby rice.
Now that you know which types of brown rice and quinoa you can use, let’s move on to all 3 methods of cooking them together: stovetop, rice cooker, and instant pot.
How to cook brown rice and quinoa on a stovetop
If you don’t own a rice cooker or instant pot, this method is for you. All you need is a stove (of course) and a pot. I’m using a stainless steel medium saucepan, as shown in the photo below. Feel free to use an enamel or non-stick pan for a less sticky surface.
Total time: 45 minutes
Ingredients ratio:
- 1 cup of brown rice
- 1 cup of tri-color quinoa
- 3 cups of water
Instruction on how to cook brown rice and quinoa on a stovetop
- Wash. Combine brown rice and quinoa in a fine mesh strainer and wash them until the water runs clearer. Gently rub the grains with your palm to remove the excess starch and dust.
- Assemble. Transfer the strained brown rice and quinoa to a saucepan/pot and add water (following the ratio above). At this point, you may add your choice of flavoring agents.
- Simmer. Bring them to a boil over high heat. Once boiling, reduce the heat to the lowest heat (if you use an induction cooker) and medium to low (if you use a gas stove), close the lid, and let it simmer for 30 minutes or until the water is fully absorbed. You don’t need to stir or open the lid when it’s cooking.
- Rest. Remove the pan from the heat and let it rest with the lid closed for 3 minutes.
- Fluff and serve. Fluff the cooked grains with a fork, and it’s ready to serve!
Pros
- Requires only basic kitchen tools (stovetop and pan).
- Can make a minimum of 1/2 pot of brown rice and quinoa, depending on your pan size.
Cons
- Need to set the timer manually.
- Cooking time may vary depending on the stovetop/induction heat levels.
- It can burn if the heat is not set properly.
How to cook brown rice and quinoa in a rice cooker
If you have a rice cooker, whether with a brown rice setting or without, this should be easy for you.
Total time: 63 minutes
Ingredients ratio:
- 1 cup of brown rice
- 1 cup of tri-color quinoa
- 2 and 1/2 cups of water
Instruction on how to cook brown rice and quinoa in a rice cooker
- Wash.This part is the same as cooking on the stovetop. Combine brown rice and quinoa in a fine mesh strainer and wash them until the water runs clearer. Gently rub the grains with your palm to remove the excess starch and dust.
- Assemble-Transfer the strained brown rice and quinoa to a rice cooker pot and add water (following the ratio above) and your choice of flavoring agents (if any).
- Cook. Start the cooking according to your rice setting.
Brown Rice Setting: If your rice cooker has a “brown rice” setting, simply select it and start cooking.
Manual Setting: If your rice cooker has a manual setting, set the cooking timer for 50 minutes.
White Rice Setting: If your rice cooker only has a “white rice” setting, consider pre-soaking the brown rice and quinoa for 30 minutes before cooking on the white rice setting. - Fluff and serve: Once the timer is done, fluff them with a rice scoop, and it’s ready to serve!
Pros – Easy to handle
Cons – May take longer to cook compared to other methods
How to cook brown rice and quinoa with instant pot
Unlike cooking white rice in the Instant Pot, which you can use the ‘rice’ setting, brown rice and quinoa require a manual setting. Here’s a simple way to use manual setting when cooking quinoa and brown rice together.
Total time: 40 minutes
Ingredients ratio:
- 1 cup of brown rice
- 1 cup of tri-color quinoa
- 2 and 1/4 cups of water
Instruction on how to cook brown rice and quinoa with instant pot
- Wash.This part is the same as cooking on the stovetop and rice cooker. Combine brown rice and quinoa in a fine mesh strainer and wash them until the water runs clearer. Gently rub the grains with your palm to remove the excess starch and dust.
- Assemble. Transfer the strained brown rice and quinoa to the instant pot and add water (following the ratio above) and any flavoring agents.
- Cook. Seal the lid and turn the vent to ‘sealing’. Press the ‘Pressure cook’ button and set the timer to 22 minutes by adjusting the ‘+’ button. The cooking will start a few seconds after the timer is set.
- Rest. Once the cooking time is complete, let it rest undisturbed for 10 minutes. Once the timer shows (L0.10), with an oven mitt or cloth, carefully turn the valve back to venting to release the pressure. When turning the valve, distance your face away from it.
- Fluff and serve. When the steam stop (about 1-2 minutes, you can open the pot and fluff the cooked brown rice and quinoa with a fork or spatula. Serve immediately.
Pros – Cook faster than other methods.
Cons – Require understanding of handling pressure cooker
Conclusion
While the total cooking time and water ratio vary slightly between these three methods, they all result in perfectly fluffy grains. Personally, I love using my rice cooker with the brown rice setting – it’s the ultimate set-it-and-forget-it method! But ultimately, the best method is the one that fits your lifestyle and kitchen tools.
| Methods | Grains | Water | Total Time | Pros |
| Stovetop | 1 cup of quinoa 1 cup of brown rice | 3 cups | 45 minutes | Convenient |
| Rice cooker | 1 cup of quinoa 1 cup of brown rice | 2 and 1/2 | 65 minutes | Easiest |
| Instant pot | 1 cup of quinoa 1 cup of brown rice | 2 and 1/4 | 40 minutes | Fastest |
What to eat with brown rice and quinoa?
I personally use it as a healthy substitute for white rice, enjoying it as a side dish with main courses, soups, or salads.
There is so much you can pair with brown rice and quinoa. I personally make brown rice and quinoa to replace white rice and enjoy it as a side dish with my mains, and soups. Feel free to browse my recipes.
If you like a combination of legumes and chickpeas with brown rice, check out my Korean multigrain rice recipe.
For a quick and flavorful chicken dish, try my Turmeric and Black Pepper Chicken with this grain combo. If you’re craving Thai flavors, here’s a list you can get some ideas with:
- Hot and sour chicken tom yum – Tom Yum Gai
- Clear tom yum with prawn – Tom Yum Nam Sai
- Oven-steamed fish with garlic, ginger and lime
Prep them ahead
Once cooked, allow them to cool completely before storing. If you are not sure if you are going to consume the brown rice and quinoa within a few days, I recommend freezing them to retain the freshness for many months. Note that you will need to portion them individually to ease your heating process.
If you are like me, who eats carbs in a rabbit-size portion and doesn’t own that many tiny containers, don’t worry. Here’s my hack for portioning the rice when you’re short on containers and space:
Yes, scoop the grains into a silicon muffin pan, press them to make sure they fill the hole cozily and leave them to freeze. Once they are solid, transfer them to your bigger container or ziplock bag.
Frequently asked question
Is it necessary to wash the rice before cooking?
Yes, it is necessary to wash the rice first. Washing the rice before cooking not only removes the excess starch on the outer layer of the rice but also cleans it from dust, bugs, and chemical residue during processing. As someone who grew up eating rice every day, washing the rice before cooking is a common thing in most Asian households.
Is it necessary to wash the quinoa before cooking?
Washing quinoa prior to cooking not only helps to remove potential dust and debris but also reduces its bitter taste, especially in colored quinoa.
Should I soak brown rice before cooking?
It is not necessary but recommended. Whole grains, including brown rice, contain phytic acid, which can cause reactions in some people, such as bloating.
Soaking brown rice is said to help remove some of the grains’ phytic acid, which helps improve digestion and speed up the cooking time. But if you are short on time, you can go ahead and cook them after you wash them.
How long should brown rice and quinoa be kept in a fridge?
You can store the cooked brown rice and quinoa in the refrigerator for up to 5 days. To maintain freshness, I recommend portioning and freezing them.
How to reheat frozen brown rice and quinoa?
Remove the frozen brown rice and quinoa from the container and place them in a microwave-safe dish. Fill half of a separate microwave-safe bowl with tap water. Place both the bowl and the dish with the frozen rice and quinoa and reheat them for about 4 minutes. You can also steam them.
🥣 Did you try this recipe? Let me know your thoughts in the comment below.
