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