This recipe came from The Woks of Life® web site. It combines quinoa and rice to make a more interesting carbohydrate to serve with dinner, plus the quinoa provides additional protein.

I have yet to make this food item. I will report back after doing it.

Ingredients:

1/2 cup of quinoa

1 1/2 cups of jasmine rice

2 1/2 cups of water

1 teaspoon of Sea salt

Directions:

Toast the quinoa in a dry pan over medium-high heat for 5-8 minutes, or until it is a couple of shades darker and you start to hear a light crackling/popping sound.

Add the rice and quinoa and salt to a medium pot with a tight-fitting lid. Add 2 1/2 cups of water (some extra water will help avoid accidental burning), bring to a boil, and immediately cover the pot.

Reduce the heat to the lowest setting, and cook for 15-20 minutes. Take a peek at the 15-minute mark by stirring the mixture to make sure the bottom of the pan isn't getting scorched. If necessary, add 1/4 cup of water and stir, then put the lid on and complete the cooking.

When the grains are fluffy and cooked through, fluff them with a rice paddle and serve hot.

Enjoy!