Rice & Quinoa


  • 2 cups of medium grain brown rice
  • ½ cup of quinoa
  • A pinch of sea salt
  • 1″ piece of kombu
  • 5 cups of spring water
  • 1 heavy pot with heavy lid


Place the piece of kombu on the bottom of the pot. Wash rice and quinoa drain and place into pot with the other ingredients. Bring to a boil on a high flame, reduce flame and add a flame deflector under the pot. Simmer for 45 minutes. Remove the pot from heat and let it sit for 10 minutes. Then serve hot with gomasio.