🍚 Quinoa and rice with garlic & ginger

A simple, no-fuss base: quinoa and rice boiled in plenty of water, infused with the aroma of ginger and garlic, light, fluffy, and ready to pair with any dish.

I love this combination because it brings together the best of both worlds: the light texture and comforting flavor of rice with the high-protein, high-fiber power of quinoa. By using twice as much quinoa as rice, I get a more nourishing base that keeps me full longer and supports my energy throughout the day.

📝 Ingredients (6 servings)

• 200 g white

• 400 g quinoa (white or mixed)

• 1000 ml water

• 10 g fresh grated garlic or 5 g garlic powder

• 10 g fresh grated ginger or 5 g ground ginger

• 8 g salt

🍳 Instructions

1. Wash very well

• Rinse both quinoa and rice separately under running water until the water runs completely clear, especially the quinoa to remove its bitter saponins.

2. Combine and season

• In a large pot, mix the rinsed rice and quinoa (ratio 1:2).

• Add the correct amount of water depending on your rice type.

• Add salt, garlic, and ginger (fresh or powdered). Stir.

3. Cook

• Bring to a rolling boil uncovered, stir once, then cover with a tight lid.

• Lower heat to minimum and cook without stirring 18–20 minutes

• Check doneness only at the end, avoid uncovering early.

4. Rest and fluff

• Turn off heat and let rest 10 minutes covered. Then fluff with a fork to separate the grains.

🥡 Storage & Meal Prep

• Fridge: Keeps 4–5 days in sealed containers.

• Freezer: Freeze in meal-size portions for up to 2 months.

• Reheat: Reheat in a pan with a splash of water or steam in the microwave. It revives beautifully!

🌿 Kuisit Tip

Cooking slow, sealed, and undisturbed, gives it a light, fluffy texture without mushiness. This base pairs beautifully with saucy dishes like curry, guisos, or a good refrito. You can also toast the quinoa dry for 1–2 minutes before adding water for a nuttier flavor.