Quinoa with Brown Rice and Sweet Potatoes
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

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.

Course: Main Course, Side Dish
Servings: 6 servings
Calories: 240 kcal
Author: Kristi
  • "Safe" cooking spray
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion finely chopped
  • 1 small carrot finely chopped
  • 3 stalks of celery finely chopped
  • 1 medium sweet potato peeled and finely chopped
  • 3/4 cup uncooked brown rice
  • 3/4 cup uncooked quinoa rinsed
  • 3 cups "safe" low sodium vegetable or chicken broth
  • 1 teaspoon sea salt
  1. Preheat the oven to 350° F. Spray a medium sized casserole dish with cooking spray. Set aside.
  2. 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. Remove from the heat and stir in the rice, quinoa, broth and sea salt to the vegetable mixture. Pour the mixture into the prepared casserole; cover and bake for 30-40 minutes or until the liquid is gone.
Recipe Notes

Nutrition Facts: Total calories: 237,  Total fat: 5 g, saturated fat: 1 g, cholesterol 0 mg, sodium 485 mg, carbohydrate 42 g; fiber 2 g,  protein 8 g