Garlic Brown Rice Quinoa for 6 Servings

Instructions:

1. Place the brown rice and quinoa in a fine-mesh strainer and rinse under cold running water for 60 seconds to remove saponins and excess starch.
2. Heat olive oil in a medium-sized pot over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and translucent.
3. Stir in the rinsed grains, coating them in the garlic oil for 1 minute. Pour in the vegetable broth, salt, and pepper.
4. Bring the mixture to a rolling boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 40-45 minutes.
5. Remove the pot from heat and let it sit, covered, for 10 minutes to redistribute moisture.
6. Remove the lid, stir in fresh parsley and lemon juice, and fluff gently with a fork to separate the grains.