Cumin Scented Quinoa And Black Rice

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.