Cilantro-Lime Jasmine Rice & Quinoa w/ Peas and Corn
Ingredients:
1 Cup Brown Jasmine Rice 1 Cup Quinoa 2 Green Onions 2 Tbs. Lime Juice 1/2 Cup Cilantro 1/2 Jalapeno Pepper, or more 1/2 Cup Corn, frozen, thawed 1/2 Cup Peas, frozen, thawed 1/2 tsp. Salt 1/4 tsp. Ground Pepper 2 Tbs. Olive Oil
Bring ten cups of water to a boil.
Add the jasmine rice.
Boil rice for 15 minutes.
Add the quinoa to the boiling rice at the 15 minute mark.
Boil the quinoa and rice together for another 15 minutes.
At this point the rice will have boiled for 30 minutes and the quinoa for 15.
Pour the cooked grains into a strainer.
Spray the grains with cold water for a couple of seconds to stop the cooking.
Leave grains to dry in the strainer while gathering the rest of the ingredients.
Rinse and dry the green onion, cilantro and pepper.
Slice the onion very thin.
Chop the cilantro.
Mince the jalapeno fine.
Juice the lime.
Place all of the ingredients found in this recipe into a large mixing bowl.
Mix everything together and serve.
Can be heated in the microwave.
Will last for about a week, covered, in the fridge.
