Quinoa, Wild and Brown Rice with Onions and Pineapples

(Yields: 1 large pot, Serving: 7, Prep time: 30 mins, Cook time: 30 mins)



  • 1 packet wild blend rice (I used Lundberg)
  • 1 cup tricolour quinoa
  • 4 1/4 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt

Everything Else

  • 1 cup freshly chopped pineapples
  • 5-7 mushrooms
  • 2 small onions (or 1 large)
  • 2 cloves garlic
  • 1 tablespoon pine nuts
  • 2 teaspoons extra light olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon (or 1/4 teaspoon) sea salt
  • 1/2 teaspoon cayenne pepper


Mix the rice and quinoa together.

Soak rice and quinoa in water for about an hour.

Bring the rice to a boil (can take up to 15 minutes), then simmer in medium low (3-4) for about 30 minutes.

Once the rice is ready, add the salt, paprika, garlic powder and extra virgin olive oil.

Chop the pineapples (if you haven’t), mushrooms and onions.

Place all of that and the garlic and pine nuts in an oven tray.

Preheat oven to 400°F (204°C).

Add the olive oil and all the spices including the garlic powder, onion powder, apple cider vinegar, sea salt, cayenne pepper on the veggies. Use your hands and mix it well.

Bake in the oven for about 20 minutes.

Once the veggies are ready, mix it in with the rice.

Be sure to mix it well because if not, some parts will be more salty and other parts will be bland.