Cumin-Scented Quinoa and Black Rice

Ingredients for Cumin-Scented Quinoa and Black Rice

• 90g short-grain black rice

• 190g red quinoa, rinsed well

• 1 bay leaf

• 1/4 teaspoons 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 coriander

• 1/4 cup chopped flat-leaf parsley

• 2 tablespoons 1" pieces chives

• Nymalen svartpeppar

• 1 avocado, peeled, pitted

• 1 lemon, cut into wedges

• Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.

Bring rice and 240ml 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 teaspoons salt, and 475ml 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, coriander, 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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