Cumin-Scented Quinoa and Black Rice

Ingredients

• 1  avocado pitted peeled
• 1  bay leaves 
• 8 servings pepper black freshly ground
• 2 teaspoons cumin seeds 
• 0.3 cup flat parsley chopped
• 0.3 cup cilantro leaves fresh chopped
• 3 large garlic clove minced
• 0.3 teaspoon kosher salt plus more
• 1  optional: lemon cut into wedges
• 3 tablespoons juice of lemon fresh
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 1 small onion finely chopped
• 1 cup quinoa red rinsed well
• 0.5 cup short grain rice black

Equipment

• bowl
• frying pan
• sauce pan

Directions

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.
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 oil in a large skillet over medium heat.
5. Add onion and cook, stirring occasionally, until soft, about 8 minutes.
6. Add garlic and cumin and cook, stirring often, for 2 minutes.
7. Add to quinoa.
8. Add rice; mix well. Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper.
9. Cut avocado into wedges.
10. Serve salad with avocado and lemon wedges.
11. Per serving: 238 calories, 13 g fat, 29 g carbohydrates
12. Bon Appétit