Cooling, Spring, Summer, Vegan, VegetarianHannah Crumptonhibiscus, Basmati Rice, Tri-color Quinoa, Coconut, Medjool Dates, Fennel Seeds, Coconut Oil, simple, homemade, Ayurveda InspiredComment

Sweet Hibiscus Quinoa Rice

Cooling, Spring, Summer, Vegan, VegetarianHannah Crumptonhibiscus, Basmati Rice, Tri-color Quinoa, Coconut, Medjool Dates, Fennel Seeds, Coconut Oil, simple, homemade, Ayurveda InspiredComment
Sweet Hibiscus Quinoa Rice

Inspired by the bright and beautiful hibiscus flower for their sweet and astringent tastes. In Ayurveda, they are used to support in the removal of excess heat. I have been enjoying making this elixir recipe on hot spring or summer days. This recipe transports me to my time attending Banyan Botanicals LAI program, studying the fundamentals of Ayurveda, Farming, and Herbalism, and to moments steeping hibiscus for a cooling tea! If you like hibiscus you might also enjoy the Tulsi Hibiscus Gingerade elixir, for a refreshing and cooling summer beverage. See recipe below…

Hibiscus quinoa rice mix

This recipe transports me to one of my favorite countries, Indonesia, where hibiscus flowers thrive. Growing in humid and warm, temperate and sub temperate climates around the globe.

Please watch your step. In Bali, Indonesia, you’ll find on the ground, in and outside of homes and businesses, on temple grounds and sacred statues, Balinese offerings to specific Hindi gods. Made out of banana leaves and filled with certain flower colors, sometimes with hibiscus flowers, joined by incense and rice with a cigarette, coins, or crackers to name a few. While traveling across Bali in 2017, for the first time, I have since been captivated by Balinese culture.

Balinese offering, 2020

Balinese offering, 2020

I invite you to try this dish with the carrot, kale, and kohlrabi recipe and spicy mint yogurt sauce for a healthy, fresh, simple meal.

Hibiscus quinoa rice with carrot, kale, and kohlrabi topped with a cilantro ginger yogurt sauce.

Hibiscus quinoa rice with carrot, kale, and kohlrabi topped with a cilantro ginger yogurt sauce.

Recipe

Serves 2

prep : 5 min

cook : 15 min

total : 30 min

Hibiscus Quinoa Rice

  • 1/2 C Basmati rice

  • 1/4 C Tri-color Quinoa

  • 0.25 oz / 1.5 TBS dried Hibiscus flowers

  • 1.5 C water

  • 2 TBS shredded Coconut

  • 2 Medjool dates, pitted and chopped

  • 1/4 tsp Fennel seeds

  • 2 tsp Ghee / Coconut oil

  • 1/2 tsp Salt

Directions

  1. Rinse Basmati rice and quinoa, with water, in a fine strainer / bowl.

  2. Heat small pot and 1 tsp coconut oil/ghee over medium-high heat. Then, fennel seeds for about 30 seconds.

  3. Add rice, quinoa, and salt to pot. Place hibiscus flower in small tea steeper and into pot. Steep hibiscus for five minutes. Continue heating until boiling, then lowering heat to second to lowest setting. Cover and cook for 15 minutes.

  4. Once finished cooking, stir in 1 tsp coconut oil/ghee, coconut flakes, and Medjool dates. Taste, add more salt if needed before enjoying!

Search for elixir recipes and ingredients above; please leave kind comments below!

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