Quinoa & Brown Rice

in the Crock Pot

This dish is very easy to make – right up my alley – and you can get it going once the kids get home from school, meaning less panic at dinner time.


  • 1 cup of brown rice (preferably soaked in water the night before to remove phytic acid)

  • 1 cup of quinoa

  • 3 ½ cups of bone broth or chicken stock – remember read your labels first! (you can just use water)

  • 1 onion diced

  • 1 clove garlic, crushed

  • Salt and pepper

  • Herbs and spices (I used mixed herbs)


  1. Rinse the quinoa under cold water (I don’t have a fine mesh sieve, so I just use one sieve inside the other, to save the quinoa escaping). Rinsing removes it’s natural coating – saponin – which can make it taste bitter or soapy)

  2. Rub oil over the bottom and sides of the crock pot to prevent sticking (I used coconut)

  3. Put all ingredients in the crock pot, and cook on high for 2-3 hours (or 5 on low)

You can get fancy right away and put other ingredients in the crock pot at the same time as you put the rice/quinoa in – chopped celery, courgette, spinach, grated carrot, can of toms replacing one cup of the stock, etc.

Just before it was ready, in a fry pan, I cooked up a few slices of chopped bacon, celery and baby toms and stirred it all in at the last minute, along with a big bunch of finely chopped spinach.

Served with a side salad and eggs (if necessary) and you're good to go.

Cook double and serve it in a different way a few nights later, or make extra for lunches and mix through a salad.