Cumin-Scented Quinoa and Black Rice |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish. Ingredients:
1/2 cup short-grain black rice |
1 cup red quinoa, rinsed well |
1 bay leaf |
1/4 teaspoon kosher salt plus more |
4 tablespoons extra-virgin olive oil, divided |
1 small onion, finely chopped |
3 large garlic cloves, minced |
2 teaspoons cumin seeds |
3 tablespoons fresh lemon juice |
1/4 cup chopped fresh cilantro |
1/4 cup chopped flat-leaf parsley |
2 tablespoons 1 pieces chives |
freshly ground black pepper |
1 avocado, peeled, pitted |
1 lemon, cut into wedges |
Directions:
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.
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.
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.
4. Per serving: 238 calories, 13 g fat, 29 g carbohydrates Nutritional analysis provided by Bon Appétit
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