Serves: 8

INGREDIENTS:

• 1 cup spinach or any other leafy greens
• 1 cup leeks
• 1/2 cup or more cilantro leaves or parsley
• 1 jalapeno or serrano pepper
• 2 cloves garlic
• 1/4 cup coconut oil
• 1 cup brown rice
• 1 cup quinoa
• 3 tbsp flax seeds meal
• 3 cups water
• 1/2 tsp. salt (more to taste)

INSTRUCTIONS:

1. Pulse the spinach, leeks, cilantro, pepper, and garlic in a food processor until they become very finely chopped to form a green paste.
2. In a pot, heat the coconut oil over high heat. Add the brown rice and quinoa, stirring continuously for 5-8 minutes, until the rice starts to turn light golden brown.
3. Add the water and salt to the pot. Cover and bring it to a boil. Boil for 5 minutes, then stir the mixture.
4. Lower the heat to simmer and continue cooking for another 10 minutes with the pot covered. The rice and quinoa should absorb the water and become fluffy.
5. Stir in the green paste from step 1, ensuring it’s well incorporated into the rice and quinoa mixture. Cook for a few more minutes until the flavors meld together.
6. Taste and adjust salt if needed.
7. Serve the flavorful green rice and quinoa with additional cilantro leaves and lime wedges if desired.

Here are some more variations of the green rice and quinoa recipe:

• Mexican-Inspired: Add diced tomatoes, black beans, corn kernels, and a pinch of cumin to the green rice and quinoa for a Mexican twist.
• Mediterranean Flavors: Mix in diced cucumber, cherry tomatoes, olives, and crumbled feta cheese for a refreshing Mediterranean version.
• Thai-Style: Stir in coconut milk, chopped bell peppers, diced pineapple, and Thai red curry paste for a delicious Thai-inspired variation.
• Indian Spice: Add curry powder, turmeric, peas, and roasted cashews to the green rice and quinoa for an Indian-inspired dish.
• Greek-inspired: Add chopped Kalamata olives, diced cucumber, cherry tomatoes, crumbled feta cheese, and a drizzle of olive oil to give it a Greek flair.
• Asian Fusion: Mix in diced bell peppers, snap peas, carrots, and edamame, and then toss with a sesame soy dressing for an Asian-inspired twist.
• Italian-Inspired: Stir in sun-dried tomatoes, artichoke hearts, black olives, and fresh basil for a Mediterranean-style Italian variation.
• Spicy Southwestern: Add diced roasted poblano peppers, black beans, corn, and a squeeze of lime juice for a spicy Southwestern touch.
• Herb Garden: Experiment with various fresh herbs like mint, basil, dill, or parsley, to infuse the dish with a burst of aromatic flavors.
• Nuts and Seeds: Enhance the dish with a mix of toasted nuts and seeds such as almonds, pumpkin seeds, or sunflower seeds for added crunch and nutrition.
• Creamy Avocado: Mash ripe avocado and mix it into the green paste for a creamy, avocado-infused version of the rice and quinoa.
• Roasted Vegetables: Toss the green paste with roasted vegetables like cauliflower, broccoli, and sweet potatoes to add depth and a touch of smokiness.
• Protein Power: Boost the protein content by adding cooked chickpeas, tofu, or grilled chicken to the dish.
• Citrus Zest: Enhance the flavors with a splash of citrus by adding lemon or lime zest to the green paste.

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

V (Vegetarian)