Cumin-Scented Quinoa and Black Rice
A nutritious and flavorful grain dish combining black rice and red quinoa, seasoned with aromatic cumin and fresh herbs, served with creamy avocado and bright lemon wedges.
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.
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.
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.
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