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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 260.9
  • Total Fat: 11.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 100.9 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.2 g

View full nutritional breakdown of Cumin-Scented Quinoa and Black Rice calories by ingredient
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Cumin-Scented Quinoa and Black Rice

Submitted by: CMCOLE

Introduction

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. 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.
Number of Servings: 6

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

    Garnish (not included in nutritional info):
    1 avocado, peeled, pitted
    1 lemon, cut into wedges



Tips

Read More http://www.epicurious.com/recipes/food/views/Cumin-Scented-Quinoa-and-Black-Rice-368259#ixzz1zaYSHbFz


Directions

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.
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.
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.




Serving Size: yield: Makes 6 to 8 servings






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