Cumin scented black quinoa and wild rice makes for a beautiful and exotic side to any chicken, fish or duck main. You can even use a brown rice that would really make the black quinoa pop on the plate. Also, the cilantro and cumin are natural friends! Each one brings out the best flavour and taste in each other.
I love that although this is black quinoa it has such a beautiful red tone to it, especially against the green of the avocado. You can see how health food is beautiful for a reason!
Coming from a family that eats a lot of rice, I was happy to be able to introduce my family to quinoa in a way that was familiar to them.
The fact that it was made with sautéed garlic and onion, pepper and salt means it’s more health conscious then adding a store bought sauce to the dish.
If at first your tempted to cook the rice and black quinoa in the same pot- JUST STOP. They do cook a bit differently and you should keep them in separate pots. The avocado and lemon is for texture and taste afterwards, keep the avocado slices cold and make sure you scoop the seeds out of the lemon! no one likes to squirt lemon juice on their dish and dig out the seeds later.
Cumin Scented Black Quinoa Rice
- 1/2 cup wild rice
- 1 cup black quinoa, rinsed well
- 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
- 2 tablespoons 1″ pieces chives
- Freshly ground black pepper
- 1 avocado, peeled, pitted
- 1 lemon, cut into wedges
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 minutes.
2. Combine black quinoa, 1/4 teaspoon salt, and 2 cups water in a medium saucepan.
3. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.
4. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Fluff quinoa with a fork, and transfer to a large bowl.
5. Heat 2 tablespoons of coconut oil in a large skillet over medium heat.
6. Add onion and cook, stirring occasionally
7. Add garlic and cumin and cook, stirring often, for 2 minutes.
8. Add to quinoa. Add rice; mix well.
9. Add remaining oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper.
10. Cut avocado into wedges. Serve salad with avocado and lemon wedges.