Cumin-Scented Quinoa & Black Rice
Garnish this salad with avocado, lime, and pepitas.

Ingredients
- 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
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 (about 25-30 minutes).
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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).
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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.
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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.
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Stir in remaining 2 tablespoons of olive oil, fresh lemon juice, cilantro, parsley, and chives.
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Season to taste with kosher salt and black pepper.
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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