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.
Provided by Bon Appétit Test Kitchen
Categories Rice Side Vegetarian Low Cal Low Sodium Dinner Lunch Quinoa Fall Winter Family Reunion Healthy Low Cholesterol Potluck Cumin Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- 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.
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Great Taleb
[email protected]This dish is a great make-ahead meal. You can cook it ahead of time and then reheat it when you're ready to serve.
NA2 Editor
[email protected]I love that this recipe is so versatile. You can add any vegetables that you like, and you can adjust the amount of cumin to taste.
Sk Afghan
[email protected]This recipe is a great way to get your kids to eat their vegetables. The cumin and vegetables are disguised in the quinoa and black rice, so they're more likely to eat them.
ALTAF ZAIB
[email protected]I made this dish for a dinner party, and it was a huge hit. The guests all loved the unique flavor and the beautiful presentation.
TiffandAxel Sanchez
[email protected]I'm not a big fan of cumin, so I was hesitant to try this recipe. But I'm so glad I did! The cumin flavor was subtle and not overpowering at all.
Princes Sandhu
[email protected]This recipe is a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and this dish is a great way to use them up.
Silvester Horta
[email protected]I love the combination of quinoa and black rice. It's a great way to get a variety of nutrients into your diet.
rabiu yusif
[email protected]I'm always looking for new and exciting ways to cook quinoa, and this recipe definitely fits the bill. The cumin and vegetables add so much flavor and depth to the dish.
Tamim Riyad
[email protected]I made this dish for a potluck, and it was a huge success. Everyone raved about the unique flavor and the beautiful presentation.
Chiamaka Faith
[email protected]I followed the recipe exactly, and it turned out perfectly. The quinoa and black rice were cooked to perfection, and the vegetables were still crisp and flavorful.
Yasir Jan
[email protected]This dish was a hit with my family! Even my picky kids loved it. The cumin gave it a nice kick, and the vegetables added a healthy dose of nutrients.
ahmed auzam
[email protected]I have to admit, I was a bit skeptical about this recipe at first. But I'm so glad I tried it! The cumin-scented quinoa and black rice was absolutely delicious. I'll definitely be making this again.
Glenn Boyd
[email protected]This quinoa and black rice dish is a delightful blend of flavors and textures. The cumin adds a warm, earthy note, while the vegetables provide a satisfying crunch. I especially enjoyed the contrast between the chewy quinoa and the tender black rice.