This spiced brown rice quinoa recipe combines flavorful spices with the health benefits of whole grains, making it an easy, wholesome meal that's perfect for novice cooks and can be prepared in a rice cooker.
Table of Contents
Jump to:
- A Wholesome Side Dish
- Spicing up Life
- Lebanese Rice Inspiration
- The Magic of Turmeric
- Why Brown Rice is the Best
- What’s Quinoa Anyway?
- Why I Love My Rice Cooker
- Ingredients and Steps
- Cooking Instructions: Stovetop
- Cooking Instruction: Instant Pot
- Culinary Glossary
- Instructions with Pictures
- Substitutions
- What to Pair with This Dish?
- Variations
- Equipment
- Storage and Reheating
- Cooking Tip
- Why Rinse Rice?
- The Dos and Don’ts
- Frequently Asked Questions
- Rice Recipes
- Mediterranean Recipes
- 📖 Recipe
- Subscribe to my YouTube Channel.
- Have a Question or Comment?
A Wholesome Side Dish
This spiced brown rice quinoa recipe is a kitchen win if you’re looking for a wholesome, flavorful, and healthy side dish. This recipe combines the rich flavors of ground spices with the light, fluffy textures of brown rice and quinoa. Plus, it’s a complete protein, making it a versatile side dish that complements everything from roasted veggies to grilled meats.
Spicing up Life
This brown rice side dish is also super simple; just set it and then forget it. And not only is it straight to the point, but it’s also super delicious. It is an excellent addition to rice bowls or to change a bland side dish.
The rice is aromatic with a combination of flavors you wouldn’t think would taste so well with each other, from the cinnamon to the cumin, if you didn’t have it before. It’s a must-try!
Lebanese Rice Inspiration
What to serve with this rice? How about trying Hot Honey Lemon Chicken Skewers with Asparagus or the popular Curried Chickpeas and Mushrooms with Spiced Brown Basmati Rice?
I still remember the first time I tasted spiced Lebanese rice alongside some perfectly cooked salmon—a perfect match! The warmth of the spices combined with the richness of the salmon had me hooked.
So, naturally, I decided to kick things up a notch by adding quinoa to the mix, giving it that extra boost of protein, especially for those days when I make it with fish or as a vegetarian dish. Plus, the best part? Popping everything in the rice cooker and letting the house fill up with the aromatic spices—talk about sensory joy!
Looking for authentic Lebanese recipes? Check out Maureen Abood and The Mediterranean Dish.
The Magic of Turmeric
Let me explain—turmeric is one of those spices that you may not know you need, but trust me, you do. Its bright golden hue adds not only a beautiful color but also a warm, earthy flavor with hints of pepper and mustard.
A staple in Middle Eastern and Indian cuisines, it’s also a health powerhouse that's great for your digestive system.
Ground turmeric has been used for thousands of years not just for flavor but also for its anti-inflammatory properties—double the reason to add it to this dish!
Why Brown Rice is the Best
Here’s why I love brown rice: it’s packed with fiber, it’s a whole grain, and it has this amazing nutty flavor that works so well in a spiced quinoa and rice recipe. Whether it’s brown basmati, jasmine, or long-grain, you can’t go wrong.
Personally, I love brown basmati because it has a light, fluffy texture that doesn’t get mushy, unlike regular or parboiled brown rice. And with a rice cooker, it turns out perfect every single time.
What’s Quinoa Anyway?
If you’re new to quinoa, here’s a quick breakdown: quinoa originated in South America and has gained fame for being a complete protein, which means it contains all nine essential amino acids.
It’s light, fluffy, and has a slightly nutty taste, making it the perfect companion to brown rice. You’ll often see it sold in white, red, and tri-color varieties. While the taste remains similar, red quinoa is a bit firmer, making it great for salads, whereas white quinoa is fluffier.
Why I Love My Rice Cooker
I can’t rave enough about my rice cooker. For novice or busy cooks, it’s a lifesaver—especially when you want to make this easy quinoa brown rice side.
You throw everything in, press a button, and voilà, dinner is ready! Plus, many rice cookers have multiple functions, like steaming vegetables or cooking porridge. Trust me, once you get one, you’ll be using it for more than just rice.
Ingredients and Steps
To prepare the rice, start by rinsing it in the rice cooker's insert. Fill the container halfway with water and stir the rice with a rice paddle to remove starch and impurities. Drain the water, using a small sieve to catch any rice that escapes, and repeat this process two more times.
Next, season the rice with salt, black pepper, smoked paprika, turmeric, cumin, crushed red pepper flakes, cinnamon, and coriander, mixing well with the rice paddle. Select the "whole grain" or "brown rice" setting on your rice cooker and let it cook.
Once the rice is done, fluff it gently with a rice paddle to evaporate excess moisture. Finally, add lemon zest and chopped parsley and mix well before serving.
Cooking Instructions: Stovetop
Don't have a rice cooker? Use a pot and cook this on the stove, using a pot with an air-tight lid. Rinse the rice and quinoa in a sieve, then add to a pot with your spices and water. Bring to a boil, cover, and simmer for 40-45 minutes. Fluff with a fork, then mix in the lemon zest and parsley.
Cooking Instruction: Instant Pot
You can also try using your Instant Pot. Just rinse the rice and quinoa, then add to the Instant Pot with your seasonings and water. Set to the "Rice" or "Grain" setting, and let the magic happen—fluff and mix in lemon zest and parsley when done.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. See the brown rice in rice cooker recipe card for quantities.
- Turmeric - A bright yellow spice made from an orange to yellow-looking root with a warm, earthy flavor.
- Quinoa - A protein-packed round tiny grain with a light texture and nutty taste.
- Rice Cooker - A kitchen appliance designed to cook rice and other grains perfectly.
- Fluffing - A technique to aerate cooked rice or grains by gently mixing with a paddle or fork to release the build-up steam.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Rinse the Rice
Note: This recipe is versatile; the images are from when I made it with white basmati rice.
In the container you plan to wash your rice, add both the brown rice and quinoa. Warning: Quinoa floats; be careful when draining.
Rinse the rice and quinoa by placing them in the rice cooker insert, fill it halfway with water, stir to loosen starch, then drain; repeat twice.
Try Using a fine-mesh strainer while draining to prevent small quinoa grains from escaping.
Empty all the rice into the ricer cooker’s insert.
My Rating: ⭐⭐⭐⭐⭐
Given (by my mom): 06/15/24
Update: 10/16/24
My Review: The Japanese Design Rice Washer Strainer Colander is a versatile kitchen tool perfect for rinsing rice, grains, vegetables, and more. I primarily use it for rinsing rice before cooking, and it works beautifully for other grains as well. I love that it doubles as both a bowl and a strainer—you can fill it with water and easily drain it from the side, making the process quick and efficient. It's a must-have for anyone who values functionality and convenience in the kitchen!
Update 01/15/25: I've recently used it to rinse lentils to make my lentil soup, such a great tool.
Season the Rice
To save time, I always keep a measuring spoon to add ½ teaspoon to my rice next to the salt cellar.
Season the grains by adding the rinsed grains back into the rice cooker insert and mix in salt, black pepper, smoked paprika, turmeric, cumin, crushed red pepper flakes, cinnamon, and coriander.
Spiced Basmati Rice Salt-Free Seasoning Blend
Simply add 1 teaspoon to 1 cup of raw Basmati rice for an effortlessly flavorful pilaf. Learn more about the Spiced Basmati Blend.
Don’t stop using my rice seasoning recipe; try adding Italian herb seasoning for a different flavor, etc.
Add water to the appropriate level displayed in the rice cooker’s insert. It usually displays the amount of rice you use. So if you added one cup of rice, fill the water to the one cup line.
Cook the Rice
Add the insert into the rice cooker.
Then, stir well before cooking to ensure the spices are evenly distributed for a balanced flavor.
Start the cooking process by selecting the "whole grain" or "brown rice" setting on the rice cooker and let it cook until the timer completes.
If your rice cooker doesn’t have a brown rice setting, use the standard rice setting, but let the grains sit an extra 5–10 minutes after cooking for the best texture.
Fluff the Rice
Once the cooking cycle finishes, fluff the rice and quinoa with a rice paddle or fork to release steam and prevent clumping.
Avoid using a metal fork if your rice cooker insert is non-stick, as it can scratch the coating.
Avoid using a metal fork if your rice cooker insert is non-stick, as it can scratch the coating.
For extra flavor, finish with lemon and parsley. Once the steam settles, zest a lemon over the rice, add chopped parsley, and mix well before serving.
Substitutions
Dairy Free
- Yay! This recipe is dairy-free.
Gluten-Free
- Bonus! This recipe is also gluten-free.
Vegetarian
- Triple Threat! This recipe is vegetarian.
Convenience
- Cinnamon Powder- You can use one cinnamon stick.
- Lemon Zest - For every tablespoon, use ¼ teaspoon dried lemon peel.
- Chop Parsley - For every two tablespoons. Use 1 teaspoon dried parsley.
- Smoked paprika - Regular paprika with a dash of liquid smoke.
- Turmeric - Curry powder (though it will alter the flavor).
- Ground coriander - Ground cumin for a similar earthy note.
- Rice - You can use medium-grain brown rice or jasmine brown rice.
- Medium-grain brown rice refers to regular white medium-grain rice with the brain layer covering the white grain.
- Jasmine brown rice has a slight floral aroma. It is usually used in South East Asian and Caribbean cuisines.
- Quinoa - If you have no access to quinoa or prefer not to use it, you can omit it and use a ¼ cup of rice.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
What to Pair with This Dish?
The possibilities are endless; here are a few suggestions:
- Grilled salmon: The rich, slightly smoky flavor of grilled salmon complements the earthy tones of the spiced brown rice with quinoa. The crispy skin and tender salmon flakes offer a delightful contrast to the grainy texture, while the omega-3 richness elevates the dish’s health benefits.
- Roasted vegetables: Roasted vegetables, such as bell peppers, zucchini, or sweet potatoes, add a caramelized sweetness and a touch of char to the rice. The vegetables’ natural flavors meld with the spices in the quinoa, creating a wholesome, vibrant vegetarian option.
- Shredded chicken: Whether seasoned with herbs or lightly marinated, shredded chicken provides a lean, flavorful protein that absorbs the spices from the rice. This combination creates a comforting, well-balanced meal with plenty of texture and depth.
- Black beans: For a plant-based option, black beans bring a creamy texture and a subtle earthiness that pairs well with the spiced grains. The protein and fiber-packed beans make this a hearty, nutritious option, perfect for a vegetarian or vegan meal.
Variations
Get creative. To not get tired of this rice, change it up a little with the following:
- Diced Vegetables - Add bell peppers or zucchini for a veggie boost.
- Adding Beans - Chickpeas or black beans can make it a heartier dish.
- Adding Herbs - Fresh cilantro or dill can add brightness.
- Seasoned Broth - Use vegetable or chicken broth instead of water for more flavor.
- Adding Chilies - Toss in chopped jalapeños for some heat.
- Adding Nuts - Almonds or cashews for extra crunch.
- Dried Fruits - Dried cranberries or raisins add a touch of sweetness.
- Caramelized Onions/Mushrooms - Add depth and umami to the dish.
Equipment
- Rice Cooker - Cooks the rice and quinoa perfectly, freeing up your hands. To develop this recipe, I used my Aroma Housewares Digital Rice Cooker; however, I switched over to the Zojirushi Micom Rice Cooker for more accurate cooking. Learn more about cooking rice.
- Rice Paddle - Used for mixing and fluffing without scratching the rice cooker's canister. This is suitable for the rice cooker since it will not scratch the finish of the rice cooker container and helps with fluffing the rice.
- Pot with Tight Lid - Essential for stovetop cooking, keeping the steam in, perfect for rice cooking.
- Instant Pot - A multi-cooker that speeds up the cooking process. Another optional piece of equipment that can be used to cook the rice.
Kitchen Must Haves - Find other tools I use here.
My Rating: ⭐⭐⭐⭐⭐
Purchased: May 19, 2024
My Review: I absolutely love my Zojirushi NS-LGC05XB Micom Rice Cooker & Warmer—it’s hands down one of my favorite kitchen appliances. What really sold me is how precise it is; every batch of rice or quinoa comes out perfectly fluffy and evenly cooked, no guesswork needed. I also appreciate the variety of settings it offers—whether I’m making brown rice, multigrain rice, white rice, sushi rice, or even quick-cooking something simple, it handles it effortlessly. And let’s not forget the charming little songs it plays when it starts and finishes—such a fun, quirky touch that always makes me smile while cooking.
Storage and Reheating
Refrigeration
- Allow the spiced brown rice and quinoa to cool completely before transferring it to an airtight container. Then, store in the refrigerator for up to 4 days to maintain freshness.
- Chef Tip: To prevent the rice from drying out, place a damp paper towel over the container when storing, as this helps retain moisture.
Freezing
- Portion the rice and quinoa into individual servings using freezer-safe bags or containers. Then, store in the freezer for up to 3 months for an easy meal prep option. When ready to use, thaw overnight in the refrigerator or reheat directly from frozen.
- Chef Tip: Freezing in thin, flat portions makes reheating faster and ensures even warming.
Reheating
- Microwave – Place the rice in a microwave-safe bowl, sprinkle with a few teaspoons of water, cover loosely, and heat in 30-second intervals, stirring in between until hot.
- Stovetop – Add the rice to a pan with a splash of water or broth, cover, and warm over medium-low heat, stirring occasionally for 3–5 minutes.
- Rice Cooker – Use the reheat function on your rice cooker if available, or let the rice warm in the "keep warm" setting for 5–10 minutes.
- Chef Tip: Adding a squeeze of fresh lemon juice while reheating helps refresh the flavors and keeps the dish vibrant.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
Fluffing Rice Method - Brown rice in a rice cooker can retain moisture through build-up steam. Fluffing the rice with a fork or a paddle evaporates the extra moisture, leaving you with a bowl of lighter, fluffier rice. The method involves scooping and mixing the cooked rice within the container to allow steam to escape.
Why Rinse Rice?
Rinsing your rice before cooking is essential because it helps remove the excess surface starch that can cause the rice to clump together and become gummy during cooking.
When the rice grains rub against each other, they release starch, and if this starch is left on the rice, it can lead to a sticky, undesirable texture, especially in dishes where separate, fluffy grains are preferred.
To ensure your rice cooks to perfection, I recommend rinsing it 2-3 times under cold water using a fine sieve. This simple step not only improves the texture but also helps the rice cook more evenly, giving you light and tender grains every time.
The Dos and Don’ts
Mastering the art of cooking rice is simpler than you think, but a few key dos and don’ts can make all the difference in achieving perfect, fluffy grains every time.
The Dos
- Do rinse your rice – Rinse 2-3 times to remove excess starch for a non-sticky, fluffy texture.
- Do use the correct water-to-rice ratio – Different types of rice require different ratios, so be sure to follow the right one for best results (e.g., 1:1.5 for white rice, 1:2 for brown rice).
- Do let your rice rest after cooking – Allow the rice to sit covered for about 10 minutes to finish steaming, which ensures evenly cooked, fluffy grains.
- Do fluff before serving - Use a rice paddle to fluff the grains gently.
The Don'ts
- Don't lift the lid while the rice is cooking – Opening the pot releases steam and can affect how evenly the rice cooks.
- Don't stir the rice during cooking – Stirring breaks the grains and releases more starch, leading to gummy rice.
- Don't skip measuring – Eyeballing rice and water amounts can lead to undercooked or overly mushy rice. Accurate measuring is key for consistent results.
- Don't use metal on non-sticks - Use a fork in a non-stick pot—it could scratch the surface.
Frequently Asked Questions
Zesting is peeling only the skin of the citrus fruit without the white flesh, referred to as pith. The skin also contains aromatic oils and is an excellent addition to recipes to intensify the flavors of a dish.
A fine grater is the most convenient way to obtain the zest of the citrus fruit, usually referred to as zester or a Microplane.
Yes, it reheats well and makes for great meal prep!
Yes, especially if you use a no-salt-added broth or water.
Absolutely! Grilled chicken or shrimp pair wonderfully.
Any type works, but I love using tri-color for added texture and color.
Yes, but adjust the cooking time since white rice cooks faster.
Rice Recipes
Looking for other rice recipes like this? Check out the Different Ways to Cook Rice and then try these:
- Beituti Chicken Shawarma Rice Bowl | Quick and Easy
- How to Make Multigrain Rice | Purple Rice Recipe
- Grilled Shrimp Garlic Jalapeno Butter and Cilantro Lime Rice
- Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
Mediterranean Recipes
Looking for other Mediterranean-inspired recipes like this? Try these:
- One-Pan Calabrian Chickpea Pasta Recipe | Fast & Flavorful
- Air Fryer Chicken Shawarma | Quick with Beituti
- Quick Parsley Cucumber Tomato Feta Salad
- Creole Tomato Sauce Recipe | Easy Spicy Haitian-Inspired
📖 Recipe
Rice Cooker Spiced Brown Rice and Quinoa
Ingredients
- ¾ cup brown basmati rice (or white basmati, jasmine)
- ¼ cup quinoa (or rice)
- 1 cup of water
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika powder
- 1 teaspoon turmeric powder
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper chili flakes
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- 1 lemon
- 2 tablespoons chopped parsley
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Rinse the Rice and Quinoa: To rinse the rice and quinoa, remove the insert from the rice cooker. Pour the grains into the rice cooker’s insert and fill the container halfway with water. Mix the grains in the water using the rice paddle to loosen up the starch and other impurities. Drain the water from the grains. I like to use a small sieve strainer to catch escaped grains when pouring the water out. Repeat this process two more times.
- Season the Grains: Combine with salt, ground black pepper, smoked paprika powder, turmeric powder, ground cumin, crushed red pepper chili flakes, ground cinnamon, and ground coriander in the rice cooker insert except for lemon and chopped parsley and combine using the rice paddle.
- Cook the Grains: Select the "whole grain" or "brown rice" setting on your rice cooker. Once the timer goes off for the cooked rice, fluff the grains with a rice paddle (a fork may scratch the non-stick coating) to help evaporate the excess liquid.
- Finish: Once the steaming slows down, zest the lemon over the rice and quinoa mixture, add the chopped parsley, and combine well.
Video
Nutrition
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Chef Maika Frederic
Personal Chef and Educator
Chef Maika is a Haitian-American personal chef, food blogger, and culinary expert passionate about bold flavors and approachable recipes. Owner of Growth Culinary and with years of experience in top kitchens, she shares diverse, flavorful meals and time-saving tips to inspire home cooks. Read More About Just Maika Cooking
Have a Question or Comment?
If you have a question or comment about this recipe, please post it below. You will definitely get a quick response. Plus, it helps our other readers to stay informed. Thanks!
Rochelle says
I've made this a couple of times now, and have added thinly sliced chicken and what ever veges I've had on hand to the rice etc and cooked it all in the rice cooker for a easy and delicious one pot meal.
Maika says
Hi Rochelle! I am so loving this idea, this is something I will have to try myself. Such a good idea!
Melissa Smith says
Did I miss the step where it says to use the quinoa?
Maika says
Hi Melissa! Thank you for catching that. The quinoa is supposed to be combined with the rice in the very beginning. I went ahead and corrected this. If you have any more question, let me know.