Easy Spanish Brown Rice and Quinoa with Edemame

This is a good dish for leftover brown rice and quinoa and when you are craving something with a Spanish flair. Use your pantry and spice cabinet to rescue you on those days you just want something delicious but easy and quick.  This dish uses your favorite marinara sauce and my favorite go to spices, garlic powder and dry onion flakes.  I added dry oregano to deepen the familiar taste found in Spanish rice.  No chopping at all on your part.

I bought a bag of edemame you just steam right in the bag.  I decided to use it instead of the usual peas that deck most Spanish rice dishes since my arthritis flares up with peas. I am now a fan of this green vegetable. It was not that hard to remove the pods either. Worth the little effort.

So here is a quick and nutritious dish with that "ole" taste.

Spanish Brown Rice and Quinoa with Edemame

• 1 cup cooked brown rice 
• 1 cup cooked quinoa
• 1/2 cup marinara sauce
• 1 tsp garlic powder
• 1 tbsp dry onion flakes
• 1/2 tsp dry oregano
• salt and pepper to taste
• 1 cup steamed edemame

Heat all the ingredients except the edemame in a saute pan.  Stir until the spices blend.  Add water if the rice sticks to the pan or you can use a little bit of oil.  Serve with the steamed edemame and a side salad.