Cumin Scented Quinoa And Black Rice – a delicious recipe with short grain black rice, quinoa, bay leaf, salt, olive oil, onion. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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 min.
2
Meanwhile, combine quinoa, bay leaf , salt and 2 cups water in a med saucepan. Bring to a boil, cover reduce heat to low and simmer until quinoa is tender, about 15 min. Drain, return quinoa to hot saucepan. Cover let sit for 15 min. Discard bay leaf, fluff with fork and transfer to a large bowl.
3
Heat 2 T oil in 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 quicoa. Add rice, mix well. Stir in remaining 2 Tablespoons oil, fresh lemon juice, cilantro, . Season to taste with salt and pepper. Cut avacodo into wedges. Serve salad with avacado and lemon wedges.
1322
kcal
Calories
111
g
Fat
80
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/2 c short grain black rice, 1 c quinoa rinsed well, 1 bay leaf, 1/4 t salt, and more.
Yes, Cumin Scented Quinoa And Black Rice falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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