Quinoa Rice Bowl You’ll Make on Repeat

I’m not even a big quinoa person… but THIS combo changed that for me.

Cooking a little quinoa right in with jasmine rice makes it so much softer, less bitter, and way easier to enjoy. It doesn’t feel like you’re forcing yourself to eat something “healthy” — it actually tastes good.

I used broth instead of water, mixed in chickpeas while it was still warm, and finished it with fresh herbs + a squeeze of lemon. Simple, filling, and honestly perfect for meal prep.

If you’ve been trying to get into quinoa but never loved it on its own… this is the way.

Ingredients:

1 cup jasmine rice (rinsed)

1/4 cup quinoa (rinsed well)

2 1/4 cups broth (chicken or vegetable)

1 (15 oz) can chickpeas, drained & rinsed

1–2 tbsp olive oil

1/2 tsp salt (adjust based on broth)

1/4 tsp black pepper

Optional:

1/2 tsp garlic powder or fresh minced garlic

1/2 tsp onion powder

Optional Fresh Toppings

Chopped parsley

Cilantro

Green onions

Lemon juice (highly recommended for brightness)

Instructions:

Prep the grains

Rinse jasmine rice until water runs mostly clear.

Rinse quinoa thoroughly to remove bitterness.

Rice cooker setup:

Add rice, quinoa, broth, olive oil, salt, pepper, and optional seasonings to your rice cooker.

Stir gently.

Cook on the standard white rice setting.

Add chickpeas

Once cooking is complete, fluff the rice.

Fold in the drained chickpeas while the rice is still hot so they warm through.

Taste and adjust salt if needed.

Top with fresh herbs and a squeeze of lemon juice.

#quinoarecipe #quinoa #highprotein #healthyfood #healthyrecipes