Quinoa and Black Rice

By á-2799

Ingredients

• 1/2 c short-grain black rice
• 1 c red quinoa, rinsed well
• 1 bay leaf
• 1/4 tsp kosher salt
• 4 tbsp olive oil
• 1 small onion, finely chopped
• 3 lge garlic cloves, minced
• 2 tsp cumin seeds
• 3 tbsp fresh lemon juice
• 1/4 c chopped fresh cilantro
• 1/4 c chopped flat leafed parsley
• 2 tbsp 1" pieces, chives
• freshly ground black pepper
• 1 avocado, peeled, pitted
• 1 lemon, cut into wedges

Preparation

Step 1

Bring rice and 1 c 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 leaaf, 1/4 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 tbsp 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 quinoa. Add rice, mix well. Stir in remaining 2 tbsp 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.