Tomato Basil Quinoa Brown Rice Blend

Another one pot dish! Which we all know is perfect for busy Fall and Winter schedules. 

This is, by far, the easiest recipe I’ve shared so far and I hope you and your family enjoy it as much as we do! I make it at least once a week and serve it up a little differently each time. In the photo, I have it topped with guacamole and Tofutti sour cream. Rice and bean tortilla chips on the side (not pictured). It was pure taste bud pleasure!


You can do some much with this recipe! Toss it in a Buddha bowl with greens (spinach/ broccoli) and some crispy tofu. Try it in a burrito with romaine, peppers and mushrooms. This goes amazing over top a baked sweet potato, too! 

One of my favorite ways to serve this, as a lunch dish, is to toss some leafy greens with lemon tahini dressing and mix the tomato basil blend in the salad. Really the possibilities are endless. 

I found a quinoa/ brown rice blend at Aldi’s and I’ve seen some at Kroger, too. I imagine it shouldn’t be too hard to get ahold of but if you can’t, just do equal parts brown rice and quinoa for the blend. 

What you need: 

1 1/2 cups quinoa brown rice blend

1 15 oz can diced tomatoes (or about 1 1/2 cups fresh chopped tomatoes)

1/4 tsp onion powder

1 tablespoon tomato paste

1 tablespoon fresh basil (minced)

1 clove garlic (minced)

1/2 tsp paprika 

1 1/4 cups water 

1 can organic black beans (rinsed well)

Sea salt and pepper to taste 


In a medium pot bring water, diced tomatoes, onion powder, garlic, basil, tomato paste and paprika to a boil. Add the quinoa and rice blend. Stir well, cover and reduce heat to low. Allow to simmer on low for about 20 -25 min, stirring ocassionally. 

When all the water is mostly soaked up, add the black beans and mix well. Cover and simmer (stirring every couple minutes) until all the water is completely soaked up and rice and quinoa are tender. About 7-10 additional minutes. Salt and pepper to taste.

Remove from heat and let cool for 5 minutes. Serve immediately and/or store in air tight container for up to 3 days in the fridge. 

Makes about 2 1/2 cups. 

If you think of any other creative ways to serve this dish up, let me know in the comments! 

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