Cumin-Scented Quinoa and Black Rice

Ingredients

• •½ cup short-grain black rice
• •1 cup red quinoa, rinsed well
• •1 whole bay leaf
• •¼ teaspoon kosher salt plus more
• •4 tablespoons extra-virgin olive oil
• •1 whole small onion
• •3 cloves large garlic cloves
• •2 teaspoons cumin seeds
• •3 tablespoons fresh lemon juice
• •¼ cup chopped fresh cilantro
• •¼ cup chopped flat-leaf parsley
• •2 tablespoons chives
• •to taste black pepper
• •1 whole avocado
• •1 whole lemon
• •

Cooking Instructions

1. 1.

   Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.

   30 min

2. 2.

   Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.

   30 min

3. 3.

   Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

   15 min