Sometimes, you just don’t want to fool with cutting up a bunch of veggies. In fact, I know most people with kids like super easy meals. This is the premise behind my new site afterall. This dish is really delicious, easy and a one pot meal. It’s perfect for when you want something healthy and delicious and are pressed for time (or just feeling lazy). This of course is a vegan and oil-free version, whereas traditional dirty rice recipes are full of meat.
Quinoa is very alkalizing for the body and it is amazing stuff. It is also a great source of protein. We much prefer red quinoa for it’s texture and taste. It is perfect for these kind of flavors.
Some people aren’t fans of quinoa because of it’s texture. I must admit, I’m not crazy about the texture either, as it gets a bit redundant eating it. Adding rice to it makes it so much better and it doesn’t feel like you are eating mush.
There is no cutting of any veggies required to make this. Of course, if you want to add veggies, go ahead. The only thing I ever add is fresh lemon juice and sliced avocado right before we eat. Sometimes, I will broil a bell pepper and add that.
This makes a huge pot, so it’s great for a large family or using for leftovers and lunches. I really hope you love this 1 Pot Quinoa Dirty Rice, be sure to leave me feedback below after you make it!
1 Pot Quinoa Dirty Rice
Ingredients
- 1 cup slow-cooking long grain brown rice
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon smoked paprika
- 2 1/2 teaspoons chili powder
- 1/2 teaspoon celery seed
- 1 tablespoon sea salt
- 6 cups water
- 2 cups red quinoa rinsed well
Optional garnish: Fresh lemon juice, avocado, bell peppers or anything you like.
Instructions
- Add all of the ingredients listed, except the quinoa, to a large pot. Stir well and bring to a boil. Once boiling, turn down to simmer, cover and cook for 15 minutes.
- After 15 minutes, add the quinoa and bring back to a boil. Once boiling, return the lid, turn down to simmer and cook an additional 25-30 minutes until all of the water has evaporated.
- Turn the heat off and fluff with a fork. Garnish with fresh lemon juice and sliced avocado, if desired. Feel free to add any veggies you like.
Notes
I’ve been trying to “shop my pantry” more, using up what I already have before I buy more, and I came across this recipe. It was SO good and simple! I loved that there was no chopping involved, and it’s just full of flavor. I did roast some Brussels sprouts to serve with it, but for the times when I need something filling, flavorful, and simple, this recipe fits the bill!
Found this recipe on your site the other day, looking through older ones to see what I haven’t tried yet. This one caught my eye. I haven’t purchased red quinoa before, so I figured this would be the perfect reason to try it. Since I own 2 Instant Pots, I decided to split up the seasoning and cook the quinoa in one pot and the rice in the other. I used veggie broth instead of water and added red kidney beans to the quinoa. After both pots were done, mixed together and added some sautéed tricolor bell peppers. To finish it off, I made your new nut free queso as a sauce. I used chili powder in the queso instead of cumin. This meal was amazing! Hard not to over eat it! I definitely love red quinoa 🙂
Made this tonight, with brown parboiled rice so cooked the quinoa for awhile, then added the rice. I added a can of diced tomatoes. Really enjoyed it.
Hi Brandi, I have been eating brown rice and quinoa for well since at least 2013 when you first wrote this. I also add dehydrated onion flakes – I know not fresh..but surprisingly great flavor and perfectly sized with rice/quinoa – and garlic powder. I had not tried the remaining spices you list, smoked paprika, celery seeds(which I love), and chili powder. Which I just did today! Those 3 ingredients give it the N’Orleans dirty rice flavor I thought. Everyone loved it. Also, rather than salt I added a splash of soy sauce. Anyway thank you!
Love this! I made it with Veggie Broth; we are Vegan so its great. Had plenty and next day made more vegetables and mixed with it. Now I’m going to find more of your recipes so I can use it again. I think there is so much you can do with this and I love the fact that it is both the rice and quinoa. Thank you
Thank you so much Linda for making this, so glad to hear you enjoyed it!
This recipe has become a staple in our house. We make it every week. We absolutely love it! It makes such a big pot and we can eat on it for several days. Perfect for those nights when we get home later than we’d like. And dinner just has to be heated up. We enjoy it with vegan and oil free tortillas.
So happy to hear that Nancy, thank you for making it!
Hi! I love this recipe but I have a question. When I make the recipe, it comes out very mushy. Now, I’ve been using white quinoa since I couldnt find red quinoa at the store (so that might be culprit), but I was wondering if there was a way for me to make it less mushy?
Hi Ashley! Yes, that’s why I mention in the post I much prefer red quinoa for its texture and use it in this recipe. They are very different. I do not like white quinoa because of that, way too mushy. Red quinoa is much chewier/meatier and will give much better results. Try that next time and you’ll see a big difference 🙂
I’m SO glad I made this one! I don’t eat rice very often because it’s usually pretty plain, but this was delicious. I love quinoa, so I love that it’s in this. This, the Hearty Italian White Bean and Basil Soup, and the Brown Rice, Black Bean, and Avocado Bowl with Sweet Chili Mustard Sauce are basically the only ways I eat brown rice. I had the dirty quinoa and brown rice in a salad today. Perfect combo that I’ll have again! Yay!!
Thank you Jessica for the wonderful feedback, I appreciate it so much! Truly! I’m not a huge fan of quinoa so using part quinoa and part rice provides a texture I love and I’m so happy you loved it too 🙂
Whole celery seed or ground celery seed?
Just regular, does not need to be ground.
Brandi – thanks for the amazing idea. My parents have both ‘gone vegan’ as a dietary need for my father (he also suffers from Gout like your husband) and I was looking for a yummy vegan dish i could serve as a side to thier smoked portabella mushrooms we’re making for Father’s Day. This sounds amazing and i can’t want to hear thier thoughts on it!
Wonderful Amanda! I hope they love it, let me know!
Hi, I’m trying to omit rice in my diet so can I use wholly quinoa? Will that affect the quality of the dish?
Hi Gianina, I have only made this as listed above so you are welcome to try it with all quinoa, but I imagine the cooking time will vary since there would be no rice. Hard for me to tell you exactly, but I would look at your quinoa package and try that for accurate times/water maybe.
This looks delicious! Since it’s just me, wonder if I can half the recipe? Would it change the cooking time? Btw: How do you roast your peppers?
Hi Tracey! Sure, you could just half the recipe, it would still be the same cooking time because you are just doing it all in the pot and it still needs to cook the same. For my bell peppers, I just slice them in strips about 1/2 inch thick and put them on a pan lined with parchment paper. I salt and pepper them and just roast them about 10 mins to soften them at 400 degrees. 🙂
We just made this last week for the first time. My husband and I enjoyed it so much! Rice and Bean bowls just got a boost thanks to the great spices in your recipe. Thanks!
Thank you so much for the wonderful feedback April, I love it! So glad you and your husband enjoyed it so much!
I made this about 3 weeks ago it was delicious!!! I made it again on Monday. There are only 2 of us in our house so I like to make it in the beginning of the week because it will last and we can take it to work for lunch or grab some for a quick dinner if we work late. We both love to add avocado to it, It goes so well together 🙂
Ooohhhh girl I love quinoa!! This looks so delicious and, better yet, easy! 🙂 Will definitely have to make it one evening after work. Can’t wait!
Awesome Andie! Thank you..let me know when you make it! 🙂
brown basmati and quinoa..what a divine combo! looks beautiful.
Thank you Pavithra!
This is such a great combination, Brandi, and so easy to prepare, too. It will make a tasty side dish and, depending upon the garnish, it could make a great lunch, too. Thanks for sharing and good news about your DH. Yay!
Thank you John! Yes, you could throw on any veggies or whatever you like and it’s very hearty and filling because of all the protein and carbs!
This is going on my dinner plate ….tonight! I was raised with what my Mom called Spanish Rice (not so healthy as this) and I think the taste will be similar. I’ll try sprouting the quinoa this afternoon too and see how that effects the cook time. Awesone quick ideas. Thanks!
Awesome Angela! Please let me know how it turns out! Feel free to top it with any veggies you like or avocado is our favorite. It’s a great base to top really with anything 🙂
How do you sprout quinoa?
I’d try googling it! This was such an old comment, she won’t see it.
I just LOVE how food is such a powerful medicine!! This meal looks so amazing and so easy!
Yum! That looks awesome and the red quinoa is so pretty! I wonder if I could throw all that into my rice cooker??? That is so amazing that it helps your husband’s gout so much. Wow. I’m going to tell my kids about how it’s helped your husband and that it’s a miracle food….then maybe they’ll be on board!
Hey Melanie, I don’t think it would work throwing it all in there at once because the rice needs to cook longer, that’s why I put it in the pot for 15 minutes to cook before adding the quinoa. Maybe you could try it, just make sure you don’t add the quinoa in the beginning. 🙂
Yum, this sounds like miracle food! You’re totally right–sometimes the LAST thing I feel like is chopping a bunch of vegetables to make dinner. This looks delicious–can you make more healthy vegan creole/cajun food?? Whenever I go to New Orleans, I don’t eat a lot of their specialties because it’s so meat-heavy!
This looks amazing – definitely making this dish soon. I wonder if subbing water for veggie broth would give it a different flavor profile?
I think I will try making it twice – one with water and one with broth and see what happens. Oh kitchen experiments!
Thanks for posting – your blog is amazing 🙂
Oh, absolutely, you can sub for veggie broth! I do that a lot of times too, I just do water to make it easier for people and it still tastes delish, but you can certainly sub veggie broth and it will give it a little more depth of flavor. Just make sure to use low sodium, so it doesn’t come out too salty. Please let me know after you make it! Thank you so much, I really appreciate that! 🙂
This looks great, Brandi! I love your new theme for your blog. I never appreciated the need for quick and easy healthy meals until I got a puppy. Now I can’t imagine eating without meals like this!
Thank you Erin! Oh, I can imagine…I know how little puppies and kittens require so much attention…moreso puppies. I have a 2 year old and I definitely don’t like meals that are too fussy anymore….it is just too hard. 🙂
Great tip to add in the rice! I have to pass this along to a friend who just can’t get used to eating quinoa! I love it and red is what I mostly purchase. The color is very fall like and appropriate for the season right now too!!
Thank you for passing it along!It definitely improves it by adding the rice. My husband much prefers to eat it this way.
Amazing story Brandi about your husbands gout and the healing effects of this dish. I love red quinoa, more than the regular one. This sounds delicious.
Thank you Suzanne. It’s been a very painful, tough road for us, but finally we and he are enjoying life again thanks to finding foods that heal his body. 🙂 I agree, we are big fans of the white quinoa as much as the red!