Cumin-Scented Quinoa and Black Rice

Name: Cumin-Scented Quinoa and Black Rice
Yield: 4 servings
Ingredients: 1 1/2 cup short-grain black rice; 1 1 cup red quinoa, rinsed well; 1 1 bay leaf; 1 1/4 teaspoon kosher salt plus more; 1 4 tablespoons extra-virgin olive oil, divided; 1 1 small onion, finely chopped; 1 3 large garlic cloves, minced; 1 2 teaspoons cumin seeds; 1 3 tablespoons fresh lemon juice; 1 1/4 cup chopped fresh cilantro; 1 1/4 cup chopped flat-leaf parsley; 1 2 tablespoons 1" pieces chives; 1 Freshly ground black pepper; 1 1 avocado, peeled, pitted; 1 1 lemon, cut into wedges; 1 Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.

From the kitchen of Carly

Black rice and red quinoa get toasted with cumin seeds, garlic, and onion, then finished with bright lemon juice and cilantro. It's nutty, aromatic, and works equally well as a grain bowl base or a standalone side dish that actually tastes like something.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup short-grain black rice
11 cup red quinoa, rinsed well
11 bay leaf
11/4 teaspoon kosher salt plus more
14 tablespoons extra-virgin olive oil, divided
11 small onion, finely chopped
13 large garlic cloves, minced
12 teaspoons cumin seeds
13 tablespoons fresh lemon juice
11/4 cup chopped fresh cilantro
11/4 cup chopped flat-leaf parsley
12 tablespoons 1" pieces chives
1Freshly ground black pepper
11 avocado, peeled, pitted
11 lemon, cut into wedges
1Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.

Instructions

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 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.
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.