Secret Recipe // Quinoa + Rice Bowl


A couple of weeks ago we were shooting this healthy snack at one of our favorite Santa Monica eateries, M Street Kitchen, when this Quinoa and Black Rice Curry Bowl came waltzing by and stopped us in our tracks.  For starters, it’s great for people just cooking for one and perfect for anyone who likes to use leftovers for future lunches.  Not to even mention it’s as nutritious as it is delicious.  (Score!) Keep reading for the recipe and how to get this perfectly plated look, too!


Quinoa & Black Rice Green Curry Bowl
(serving: 1 person)


  • 1 cup black rice and quinoa mix (recipe below)
  • 2 tsp minced ginger
  • 1 recipe vegetable mix (recipe below)
  • ½ cup coconut milk
  • 1 tbsp fresno chili (sliced)
  • 3 tbsp green curry paste*
  • 1 tbsp brown sugar
  • 2 squeeze of lime
  • 2 tbsp olive oil

*Chef recommends Mae Ploy green curry paste  brand


  • 2 lime wedge
  • 6 cilantro sprigs
  • 6 mint leaves
  • 6 Thai basil leaves
  • 6 fresno chili slices
  • 1 tbsp olive oil


  1. Place 2 sauté pans onto the stove
  2. Add 1 tbsp of olive oil to each, followed by 1 tsp of minced ginger to each
  3. In the first pan add the quinoa and black rice, sauté until warm
  4. In the second pan add vegetable mix, Fresno chili, green curry, coconut milk & brown sugar. Sauté and bring to a boil
  5. Squeeze the lime juice into the coconut mix and taste
  6. Place the vegetables and green curry mix into the base of the bowl
  7. Place the quinoa rice mix into the center (neatly)
  8. Garnish with cilantro, mint, basil, and lime wedges
  9. Drizzle olive oil and serve


Vegetable Mix for Curry

  • ½ Small summer squash, cut into ½-inch cubes
  • ½ Small zucchini, cut into ½-inch cubes
  • ½ cup Cauliflower florets, roasted in oven at 450F with EVOO and salt until tender
  • 1 Carrot, peeled and cut into ½-inch wide slices and cooked in boiling water until tender (shocked in ice water after)
  • 1 Red potato (skin-on), cubed into ½-inch by ½-inch cubes and cooked in boiling water until tender (shocked in ice water after)


Black Rice and Quinoa

Serving size: 12 cups

Prep time: 30 min


Black Rice*

  • 1 cup black rice (Chinese)
  • 1 ¾ cups water
  • Pinch of ground black pepper
  • ½ tsp salt

*Brown rice can be used instead

  • 1 cup red quinoa (dry)
  • 2 cups water
  • 1 tbls olive oil
  • ½ tsp salt


Black rice

  1. Rinse the black rice in a strainer until the water goes clear (cold water)
  2. Place all the ingredients into a pot and bring to a boil, reduce heat to medium and cover
  3. Allow to cook for 30 min – 35 min
  4. Remove from heat and fluff with a fork, cool, reserve

Red Quinoa

  1. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
  2. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
  3. Stir in the liquid and the salt and bring to a rolling boil.
  4. Turn heat down to the lowest setting. Cover and cook for 15 minutes, then remove from heat and allow to stand for an additional 5 min
  5. Remove cover, fluff with a fork and cool


Mix the 6 cups of rice and the 6 cups of quinoa together, reserve.  To create the plated look, place 1 cup of the rice quinoa mixture into a cup or bowl.  Press firmly, then tip upside down into the plate.  Rice should maintain the shape of the container it’s in so that it looks a little something like this….  Voilà!  Lunch is served!


Photos by Melissa Valladares

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  1. thanks for such great recipes…that’s why your blog rocks!!!

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