*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!
