Easy Protein White Rice with Lentils and Quinoa in the Rice Cooker!
How to Make a Simple, Filling High-Protein Grain Bowl Base Using Your Rice Cooker – Dairy Free!
Hi! I’m Julie, and welcome back to Our Beautiful Chaos! I’m the Mom and military spouse behind the recipes trying to wrangle my three fun loving boys and feed my family wholesome meals that don’t cost a fortune and keep us full and healthy!
If you’ve been here a while, you’ll know that most of what I make these days has to work after it’s cooked, not just in the moment.
I need meals that can sit in the fridge, be reheated quickly, and still feel like something that actually fills you up and keeps you going. Especially in a busy house, I just don’t have the time or energy to be constantly starting from scratch every time someone is hungry.
And this is one of those recipes that has quietly become a staple because of that.
It’s not fancy. It’s not something you’d think twice about at first glance. But it’s one of the most useful things I’ve been making lately.
Just rice, lentils, and quinoa, straight into the rice cooker, press the white rice button, and that’s it. No extra steps, no hovering over the stove, no second guessing anything. I make this in my Aroma rice cooker and it comes out perfectly every time.
Sometimes I rinse the grains, sometimes I don’t. I know that’s one of those topics people feel strongly about, so truly do what works for you. And for the water, I’ll often just use that simple method of filling it to about the first knuckle on my index finger. It’s quick, it’s easy, and once you’ve done it a few times, you’ll get a feel for it.
What makes this so good though is how it actually works as part of real meals.
The rice keeps it soft and familiar, the lentils make it more filling, and the quinoa adds that slightly nutty flavor along with a bit of extra protein. It’s the kind of combination that actually keeps you satisfied, not just something you pick at and feel hungry again not long after.
I usually make a batch, let it cool, and keep it in the fridge for the week. Then I can just scoop out what I need and build a quick meal around it without thinking too hard.
One of my favorite ways to serve it is alongside my Dairy-Free Sautéed Bok Choy. It’s simple, it’s warm, and it turns into a bowl that feels like a proper meal without any extra effort.
As always, this is real food from a real kitchen. Nothing overcomplicated, just something that makes life a little bit easier. Now let’s head into the kitchen and make the best dairy-free protein rice mixture the whole family will love!
Make This Dish With Me!
Sometimes it’s easier to make a recipe together rather than read through the step by step instructions right? I got you! Here’s what it looks like to pull this dish together – pause as you go!
Video credit: Far From The Farm – my friend Mona from Far From The Farm came over and took this video!
Equipment
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- Rice cooker (I use an Aroma rice cooker for this)
- Measuring cups
- Spoon or rice paddle
- Airtight container for storage
Ingredients
Makes about 4 to 6 servings
- 1 cup white rice
- 1/2 cup green lentils
- 1/2 cup quinoa
- 2 cups + 2 tbsp water
Step-by-Step Instructions
Step 1: Add everything to the rice cooker
Add the white rice, green lentils, and quinoa directly into your rice cooker.
You can rinse them first if you prefer, or skip it. Both work (controversial I know!)
Step 2: Add water
Pour in 2 cups plus 2 tablespoons of water.
If you’re used to the finger method, you can also check that the water sits around the first knuckle on your index finger when touching the grains (it just works, trust me!)
Step 3: Cook
Close the lid and select the white rice setting on your rice cooker.
Let it run through the full cycle.
Step 4: Fluff and serve
Once finished, fluff the mixture with a spoon or rice paddle.
Serve immediately, or allow it to cool before storing.
Notes and Troubleshooting
Notes
- This has a slightly nutty flavor from the quinoa
- The texture is soft but still has a bit of bite from the lentils
- You can adjust the ratios slightly based on preference
Troubleshooting
- Too firm? Add a splash more water next time or let it sit on “keep warm” a bit longer.
- Too soft? Reduce water slightly or fluff sooner after cooking.
Storage
- Store in an airtight container in the fridge for up to 1 week
- Portion out for easy grab-and-go meals
Reheating Tip (Important!)
- Because this recipe has no added fat, the grains can stick together when chilled.
- To fix this, just add about 1 tablespoon of water to your portion before microwaving.
- It loosens everything back up and brings the texture right back.
Serving Ideas
- Serve with sautéed vegetables like bok choy
- Add grilled chicken, tofu, or eggs on top
- Use as a base for quick lunch bowls
- Pair with sauces or dressings to change it up through the week
Why You’ll Love This Recipe?!
- High in plant-based protein and fiber
- Made in one pot with minimal effort
- Great for meal prep and busy weeks
- Budget friendly and simple ingredients
- Easy to customize depending on what you have
FAQ
Can I use brown rice instead?
Yes, but you will need to adjust the water and cooking time.
Do I have to rinse the grains?
No, it’s completely up to you.
Can I freeze this?
You can, but the texture is best fresh or refrigerated.
Easy Protein White Rice with Lentils and Quinoa in the Rice Cooker!
Equipment
- Rice cooker with a white rice program I use an Aroma rice cooker
- Measuring cups
- Spoon or rice paddle
- Airtight container for storage
Ingredients
- 1 cup white rice
- 1/2 cup green lentils
- 1/2 cup quinoa
- 2 1/8 cups water (about 2 cups + 2 tbsp)
Instructions
- Add the white rice, green lentils, and quinoa directly into your rice cooker. Rinse first if you prefer, or leave unwashed.
- Pour in 2 cups plus 2 tablespoons of water. If you use the finger method, the water should come up to about the first knuckle on your index finger above the grains.
- Close the lid and select the white rice setting on your rice cooker.
- Let the rice cooker run through the full cycle until cooked.
- Fluff the mixture gently with a spoon or rice paddle.
- Serve immediately, or allow to cool and store in an airtight container in the fridge for up to 1 week.
- To reheat, add about 1 tablespoon of water to your portion before microwaving to help loosen the grains.
Video
Notes
- This has a slightly nutty flavor from the quinoa
- The texture is soft but still has a bit of bite from the lentils
- You can adjust the ratios slightly based on preference
Storage
- Store in an airtight container in the fridge for up to 1 week
- Portion out for easy grab-and-go meals
Related Recipes:
- Check out all our Side Dish Recipes!
The Takeaway
This rice cooker mix of rice, lentils, and quinoa is simple, filling, and surprisingly satisfying.
A little nutty, easy to prep, and perfect to keep in the fridge for quick meals that actually keep you going.
What To Try Next?!
Share & Rate This Recipe!
If you tried this recipe, please share your feedback with a quick star rating or comment below. And if it helped make your week a little easier, don’t forget to share it with someone who could use the same!
