Bone Broth Rice & Quinoa

Bowl of fluffy bone broth rice and quinoa topped with fresh cilantro, a high protein rice side dish made with chicken bone broth.

This cozy bone broth rice and quinoa is a simple, nourishing side that’s naturally high in protein and full of flavor from chicken or beef bone broth. The grains simmer together with onion, garlic, and olive oil for a fluffy, tender texture, and a handful of fresh cilantro at the end adds a bright, fresh finish that pairs well with just about any main.

Course Side Dish

Cuisine American

Keyword Basmati Rice, bone broth, Nutrient-Rich, protein, Rice

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 454kcal

Ingredients

1 cup basmati rice rinsed
1 cup quinoa rinsed well
4 cups bone broth chicken or beef
1 teaspoons onion powder
1 teaspoons salt adjust based on how salty your broth is
1 teaspoon garlic powder
2 tablespoons olive oil to drizzle at the end
1/4 cup of chopped fresh cilantro to add in at the end

Instructions

Pour the rinsed rice and quinoa into a large pot.
Add the bone broth, salt, onion powder , garlic powder, and stir well.
Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for about 18–20 minutes, until the liquid is absorbed and the grains are tender.
Turn off the heat and let it sit, covered, for 5–10 minutes to steam.
Fluff with a fork, taste and adjust salt, then drizzle with 1–2 tablespoons olive oil and add in the cilantro before serving.

Notes

If your bone broth is already salty, start with less salt and adjust after cooking.
You can use either chicken or beef bone broth; chicken gives a lighter flavor while beef tastes richer and more robust.
Rinse the rice and quinoa well to remove excess starch and help the grains cook up light and fluffy.
Let the pot sit covered for 5–10 minutes after cooking so the rice and quinoa can steam and finish hydrating.
For extra flavor and freshness, fold in chopped cilantro and a drizzle of olive oil right before serving.

Nutrition