*Recipe* Cumin-Scented Quinoa & Black Rice

Happy Thanksgiving, y'all!  The Mister and I spent a fabulous few days in sunny Austin, Texas enjoying the mid-70 degree weather and lots 'o family time.  We had 18 people gathered around the Thanksgiving linner (lunch + dinner) table and ate to our hearts content.  MOB, per usual, created a spectacular feast that not only accommodated my vegetarianism but also worked with my newly acquired gluten-free lifestyle.  This dish, however, was clearly the hit of the meal.  To say it is amazing would be an understatement.  It is amazingly delicious.  Seriously.  Without further ado, I present:

*Cumin-Scented Quinoa & Black Rice*

6-8 Servings

½ cup short-grain black rice

1 cup red quinoa, rinsed well

1 bay leaf

¼ tsp. kosher salt

4 tbsp. extra-virgin olive oil, divided

1 small onion, finely chopped

3 large garlic cloves, minced

2 tsp. cumin seeds

3 tbsp. fresh lemon juice

¼ cup chopped fresh cilantro

¼ cup chopped flat-leaf parsley

2 tbsp. 1-inch pieces chives

Freshly ground black pepper & kosher salt

1 avocado, peeled, pitted

1 lemon, cut into wedges

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.

Meanwhile, combine quinoa, bay lead, ¼ tsp. 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.

Heat 2 tbsps. 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 tbsps. 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.

Enjoy!