This quinoa rice mix is a great way to get the enjoyment of eating steamed white rice with your stir-fries and other dishes—but with the high-protein and fiber rich addition of quinoa!
We do a 50/50 mix here. However, you can up the amount of quinoa for more fiber, protein, and nutrients, or ease into things with a greater proportion of jasmine rice. If you’re trying to cut down on your consumption of refined starches, but aren’t ready to transition wholeheartedly to brown or black rice, this recipe is for you!
Most grains cook the same way rice does. So, there’s really no difference whether you’re making white rice, brown rice, quinoa, farro, or anything else. (Hell, you can even turn quinoa into a pudding, like rice pudding!)
Quinoa to Rice Ratios
If you’re easing into this whole quinoa rice substitution thing, you may want to start with a 3:1 white rice to quinoa ratio (i.e., 1½ cups white rice and ½ cup quinoa). This applies especially if you’re not sold on quinoa to begin with—or have people in your family who aren’t. You may find that this makes the transition a little easier. This recipe is for a 1:1 ratio. I’ve also had success with a 1:3 ratio on white rice to quinoa!
I admit it. I hate brown rice.
The facts must be laid out for what they are. I *hate* brown rice. Sarah agrees with me.
As I get older, I’m fully embracing the practice of calling out foods that I simply don’t enjoy so much. I just don’t feel the need to grit my way through those things now that I’m somehow a functioning adult. (Also, lookin’ at you, asparagus…)
So, even if you do manage to cook brown rice properly (see our guide to cooking brown rice with not one but two handy methods), I personally don’t find it as satisfying.
The rice doesn’t absorb sauce—it just sits on those sad brown husks. What’s more, the husk makes chewing so tiresome that my TMJ acts up, and my jaw gets stiff mid-meal! (Tell me you’re over the hill without telling me you’re over the hill…)
Also—it just doesn’t taste that good. Flavor, mouthfeel, call it what you want, it just ain’t my favorite.
By now, quinoa has become mainstream. It originates from South America, where it is a staple in the Andes mountain region that cuts through Venezuela, Colombia, Ecuador, Peru, Bolivia, Chile, and Argentina. It has been hailed as a superfood, but my reasons for eating it are much more simplistic.
- It’s high protein, representing a complete protein source (unlike brown rice).
- In my opinion, it’s a much more pleasing and unobtrusive substitute for white rice.
Now, I’m not going to get all crazy here and tell you to replace white rice with quinoa outright. Because I’ve done that, and by the time you get two thirds of the way through your meal, it’s all a bit sad. The Chinese flavors of stir fries and braises just aren’t complemented by quinoa nearly as well as they are with jasmine rice.
But mixing the two? Now that’s magic. You get the best of both worlds. The cohesion and comforting base of white rice, and the wholesome heartiness of quinoa, all without looking over your shoulder waiting for the “healthy lifestyle” boogeyman to attack.
All in all, this recipe makes for a combo you can feel good about and is a true representation of how I manage a “healthy diet” as someone who cooks and eats for a living. I don’t want to suck all the enjoyment out of my food, but I do want to make decisions that will make my body happier, giving it the fiber and protein it so appreciates.
If you’re still on good terms with white rice, feel free to totally ignore me. If you’re eating it basically every night and wondering if you should be supplementing it with something a bit more wholesome, learn how to make my quinoa rice mix below!
How To Cook Perfect Quinoa In Stove Top| Pan Cook Quinoa | Roasted Quinoa Rice
FAQ
Is it OK to replace rice with quinoa?
How much quinoa equals 1 cup rice?
Which is healthier rice or quinoa?
How does quinoa change when cooked?
Does quinoa taste like rice?
Though quinoa looks and tastes a lot like rice, it’s nutritional properties are more aligned with the leafy vegetable members of the Amaranthaceae family (such as spinach and beets). It should come as no surprise, then, that quinoa is an absolute nutritional powerhouse.
Which type of quinoa is better – red, white, or black?
The healthiest type of quinoa is the black, compared to the other two versions. This is because it has more protein, dietary fiber, more antioxidants, and less amount of fat content inside. It takes time to cook black quinoa due to its nuttier and fluffy texture.
Is quinoa healthier than rice?
Quinoa is a seed that’s prepared and eaten like a grain, while rice is a traditional grain. Its health benefits are similar to those of brown rice. Both are a gluten-free source of fiber and essential minerals. There was a time rice was the only grain in town. Not anymore. Quinoa has emerged as a healthy alternative.
What is the difference between quinoa and white rice?
While quinoa and brown rice share some similar flavor features and white rice and brown rice do as well, quinoa and white rice are just too far removed from one another. While quinoa has a sort of nutty, almost sesame flavor, white rice tastes like pure, simple starch.