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Quinoa with Brown Rice and Sweet Potatoes
This is a hearty dish that contains protein and fiber. It is free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course, Side Dish
Keyword:
dairy free, egg free, fish free, gluten free, peanut free, shellfish free, soy free, tree nut free, wheat free
Servings:
6
servings
Calories:
170
kcal
Author:
Kristi Winkels, RDN, LD
Ingredients
"Safe" cooking spray
1
tablespoon
extra virgin olive oil
1
medium onion
chopped
1
medium carrot
chopped
3
stalks of celery
chopped
1
medium sweet potato
peeled and chopped
¾
cup
uncooked brown rice
¾
cup
uncooked quinoa
rinsed
3
cups
gluten free vegetable or chicken broth
½
teaspoon
dried thyme leaves
½
teaspoon
salt
Instructions
Preheat the oven to 350° F. Spray an 8 quart casserole dish with cooking spray.
Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery and sweet potato to the skillet and saute until tender.
Scoop the sauteed vegetables into the 8 quart casserole dish and add the quinoa, brown rice, broth, thyme, and salt. Stir to combine.
Bake in a preheated oven for 30-40 minutes or until the liquid has been absorbed and the grains are tender. Serve immediately.
Notes
Nutrition Facts for ¾ cup: Total calories: 170, Total fat: 3.3 grams, saturated fat: 0.5 grams, cholesterol 0 mg, sodium 227 mg, carbohydrate 30 grams; fiber 3 grams, sugars: 3 grams, Protein: 6 grams
Nutrition
Calories:
170
kcal