Herbed Basmati & Quinoa

Brown basmati rice and quinoa are a match made in culinary heaven!

I used to make this recipe using regular brown rice, but after learning that brown rice has higher levels of inorganic arsenic, I try to avoid it. Learn more about brown rice's hidden danger here.

Long-term exposure to inorganic arsenic is associated with an increased risk for various health problems. Basmati rice is a safe alternative. It is an aromatic, long-grain rice with a nutlike fragrance and delicate flavor. It is a safer option for your family because it contains the least arsenic. 

Quinoa is one of my favorite foods! It's gluten-free, and is high in iron, Vitamin B (including Riboflavin), magnesium, manganese, calcium, Vitamin E, phosphorus, potassium and fiber. It is considered a complete protein because it contains nine essential amino acids. When I eliminated meat from my diet, I did a lot of research regarding alternative protein sources, and quinoa takes the cake. 

This grain blend is a nice, filling side dish. It will leave you feeling full without making you feel heavy. 

Tips: Add roasted veggies to this blend for a complete meal.

Tricks: Always rinse quinoa in a small strainer before cooking with it!  Rinsing quinoa removes the natural coating, saponin, which has a bitter taste. 

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Herbed Basmati & Quinoa

Prep Time: 5 Minutes   |   Cook Time: 30 Minutes   |   Total Time: 35 Minutes

Serves 6

Ingredients: 

• 1 1/2 cup Red Quinoa, Rinsed
• 1 1/2 cup Brown Basmati Rice
• 2 cups Vegetable Broth
• 2 cups Water
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Dried Rosemary
• 1 tsp Garlic Powder 
• 1 tsp Onion Powder 
• Sea Salt & Pepper (to taste)

Directions: 

1. In medium saucepan, combine quinoa, rice, broth, water and olive oil. Cook over medium-high heat; bring to a medium boil. 

2. Add rosemary, garlic powder, onion powder, salt and pepper. Stir lightly. Reduce heat and simmer uncovered for 25 minutes or until all liquid is absorbed. 

3. Remove from heat and cover for 5 minutes. Fluff with fork before serving. 

Sweet Roasted Acorn Squash

This delicious acorn squash recipe is a perfect accompaniment to an Autumn meal. My mother and children fell in love with the rich, velvety texture and likened the taste to pumpkin pie!

You may want to consider adding another acorn squash, or doubling the recipe...my 4-year old begged for more!

This squash is best paired with a savory harvest dish. 

Trick: When cutting your acorn squash, use a sharp knife and a stable surface. Cut around the perimeter of the squash, avoiding the stem. Gently pull the squash open from the bottom, and the stem will separate on it's own. Cutting through the stem can be difficult and dangerous! 

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Sweet Roasted Acorn Squash

Prep Time: 10 Minutes   |   Cook Time: 70 Minutes   |   Total Time: 80 Minutes

Serves 4

Ingredients: 

• 2 Whole Acorn Squash 
• 8 tbsp Butter (salted, softened)
• 3/4 cup Dark Brown Sugar 
• 1/4 cup Maple Syrup
• 2 tbsp Cinnamon 
• 1 tbsp Nutmeg
• Sea Salt (to taste) 
• Cracked Black Pepper (to taste)

Directions: 

1. Preheat oven to 400°F.  Place a sheet of aluminum foil on the bottom of a baking dish or flat baking sheet to catch spills. 

2. In a small mixing bowl, combine butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and pepper. The mixture will resemble a thick paste. 

3. Place acorn squash halves on the baking sheet, cut side up. Generously coat the inside of squash with brown sugar mix; including the cut edges. 

4. Bake for 70 minutes or until flesh of squash is soft. 

5. Remove and let sit for 5 minutes. Drain excess liquid, and serve while warm.