So there are a couple of ways to do this. I’ve done this the super speedy way- using frozen brown rice, quinoa, and cauliflower rice- which works super well and is an easy way to have a huge batch of this ASAP. Orrrrrrr you can cook the brown rice and quinoa separately and then add in the cauliflower rice later.
Something to also consider- you can change the quantities to what you want. If you and someone else want something slightly different, keep the quinoa, brown rice, and cauliflower separate and then mix before serving (ex: I may give myself 1 cup of cauliflower and 1/4 cup each of quinoa and brown rice, OR if I want more carbs, I’ll give myself 1/2 cup each of everything). The main thing I like about this recipe, and you’ll get no matter what ratios you do, is that the cauliflowers helps to make this pilaf to 1) have more “bulk” and quantity in each serving and 2) more nutritious . Matt isn’t too keen on the cauliflower rice and so was a bit hesitant on this. As soon as he tried it, he noted that the cauliflower blended in really well with the brown rice and he couldn’t even really tell the difference between the two. Mission accomplished!
Quinoa, Brown Rice, & Cauliflower Pilaf
1-2 cups brown rice, cooked (see note above about ratios)
1-2 cups quinoa, cooked (see note above about ratios)
1 bag of frozen riced cauliflower, cooked according to directions
sea salt, to taste- BUT MAKE SURE YOU ADD IT!! Seriously. It makes a difference
2 teaspoons olive oil
Combine rice, quinoa, and cauliflower in a large bowl. Season with sea salt and pepper and the oil. Toss lightly with forks to keep fluffy.