Cumin-Scented Quinoa And Black Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup(s) short grain black rice |
1 cup(s) red quinoa rinsed well |
1 whole(s) bay leaf |
1/4 teaspoon(s) salt |
4 tablespoon(s) olive oil divided |
1 whole(s) onion, small finely chopped |
3 clove(s) garlic clove minced |
2 teaspoon(s) cumin seed |
3 tablespoon(s) lemon juice |
1/4 cup(s) cilantro chopped |
1/4 cup(s) parsley chopped |
2 tablespoon(s) chives chopped |
dash(es) black pepper |
1 whole(s) avocado peeled and pitted |
1 whole(s) 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. Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.
5. nutritional information: Per serving: 238 calories, 13 g fat, 29 g carbohydrates
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