Whole Rice Blend and Quinoa with Rainbow Veggies


Note: This makes enough to last two people for a week!

Okay, seriously looking at the word quinoa just makes me crazy, as in crazily mad, well not really, but for a long time, I’ve always pronounced it “quin-no-a”, the way it’s spelt, until someone said it was keenwah. WTF? NO! WHY?!!! ARGH! That just jumbled up all my brain cells and I absolutely refuseeee!!

Oh dear, I think it may take a lot of years to get used to this new name.


But anyway, this is a weekly lunch thing I made some time ago, and I have to say, I absolutely loved this version. Though it does require the onion broth which takes a little while to do. You can use water or other vegetable broth, but it won’t be as flavourful.

For the whole rice blend, the version I used had Sweet brown rice, short grain brown rice, long grain brown rice, whole grain Wehani® rice, whole grain Black Japonica™ rice.


Whole Rice Blend and Quinoa with Rainbow Veggies

1 packet whole rice blend (I use 16oz Lundberg Jubilee rice, approx 2 cups)
1/2 cup tricolour quinoa
1/4 cup orange lentils
1/4 cup barley
4 1/4 cups onion broth (recipe here)
2 tablespoons extra virgin olive oil
1/2 teaspoon fine grain sea salt

1/2 red bell pepper
1 turnip
2 Roma tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon canola oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon smoked paprika
1/3 cup toasted/roasted pecans
3 tablespoons raisins
1 cup baby spinach

To make the Rice: Add the rice, quinoa, lentils and barley in a large saucepan, then fill it up with onion broth (or if you don’t have time/ingredients to make it, use water or vegetable broth). Let it sit for about an hour.


Once the rice has been soaking for 50 minutes, preheat oven to 400°F (204°C).

Once the rice is done, turn the heat off, add 2 tablespoons extra virgin olive oil and 1/2 teaspoon sea salt and stir very well.

Bring the large saucepan of rice to a boil, which can take up to 15 minutes. Then, turn the heat down to medium low (3) and simmer for about 40 minutes. Time varies depending on what rice you’re using, so do check and taste.

To make the Roast Veggies: Dice the turnip, bell pepper and tomatoes. Put them in an oven tray, and pour a teaspoon of onion and garlic powder, canola oil, sea salt and smoked paprika. Use a spoon and mix it up very well.

Bake it in the oven for about 35-40 minutes.


If you’re using raw pecans, you can roast them by either putting them on a dry frying pan on medium high for about 5 minutes, or microwaving them for a few minutes. I used the frying pan.

In a bowl, throw together the baby spinach, raisins and pecans.

After about 35-40 minutes, take it out and combine the baby spinach, raisins and pecans with the roast veggies. Then, combine it with the rice and stir crazily.


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