Cancer Nutrition Consortium

Cumin-Scented Quinoa and Black Rice

Garnish this salad with avocado, lime, and pepitas.

Serves 4.


  • 1/2 Cup Short Grain Black Rice
  • 1 Cup Red Quinoa Rinsed well
  • 1 Bay Leaf
  • 1/4 Tsp Kosher Salt
  • 4 Tbsp Extra Virgin Olive Oil Divided
  • 1 Onion Finely chopped
  • 3 Garlic Cloves
  • 2 Tsp Cumin Seeds
  • 3 Tbsp Fresh Lemon Juice
  • 1/4 Cup Fresh Cilantro Chopped
  • 1/4 Cup Flat Leaf Parsley Chopped
  • 2 Tbsp Chives Cut into 1" pieces
  • Freshly Ground Pepper
  • 1 Avocado Peeled; Pitted
  • 1 Lime Cut into wedges
  • 1/2 Cup Pepitas Or pumpkin seeds


  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 (about 25-30 minutes).
  2. Meanwhile, combine quinoa, bay leaf, ¼ teaspoon salt, and 2 cups of water in a medium saucepan. Bring to a boil. Cover and reduce heat to low and simmer until quinoa is tender, (about 15 minutes).
  3. 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.
  4. Heat 2 tablespoons of olive 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 and mix well.
  5. Stir in remaining 2 tablespoons of olive oil, fresh lemon juice, cilantro, parsley, and chives.
  6. Season to taste with kosher salt and black pepper.
  7. Cut avocado and limes into wedges. Garnish salad with avocado, lime, and pepitas.

Nutrition Info

Calories: 565

Total Fat: 33g

Saturated Fat: 4.7g

Sodium: 145mg

Potassium: 515mg

Total Carbohydrate: 60g

Dietary Fiber: 9g

Protein: 15g

Posted on: February 10, 2015

By: Chef Jim Warner

Ohio State University Wexner Medical Center

James Warner is employed by The Wexner Medical Center at The Ohio State University as Program Director, Food and Nutrition in the Nutrition Services Department.