Forbidden Rice and Quinoa Salad

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Serves 4

  • 1⁄4 c. black rice
  • 1⁄2 c. red quinoa
  • 1 bay leaf
  • 1⁄4 tsp. salt
  • 2 Tbsp. olive oil, divided
  • 3⁄4 c. finely chopped onion
  • 2 garlic cloves, minced
  • 1 tsp. cumin seeds
  • 1 1⁄2 Tbsp. lemon juice
  • 2 Tbsp. chopped cilantro
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. chopped chives
  • 1 avocado, cut into chunks
  • 2 c. cubed, cooked chicken

Bring rice and 1⁄2 c. water to boil in small saucepan; reduce to simmer, cover, cook about 16 minutes for water to absorb. In medium saucepan, bring quinoa, bay leaf, salt, and 1 c. water to boil; reduce to simmer, cover, cook about 15 minutes until tender. Drain; return to hot pan. Cover and let sit 15 minutes. Discard bay leaf, fluff with fork, put in large bowl. Heat 1 Tbsp. olive oil in skillet; add onion, cook until soft, stirring some. Add garlic and cumin; cook 2 minutes, stirring often. Add to quinoa. Add rice and mix. Stir in 1 Tbsp. olive oil, lemon juice and fresh herbs. Salt and pepper to taste. Add avocado and chicken.

Accompany with Cooper-Garrod Syrah