Cumin-Scented Quinoa and Black RiceYou 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.
  • 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
  • Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.
servings:6 8
  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.
40 min40 min

Cumin-Scented Quinoa and Black Rice

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.
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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
  • Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.

Directions

  1. 1Bring 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. 2Meanwhile, 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. 3Heat 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.

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