Red Quinoa and Black Rice ala ~DKBB~
You can substitute any color of rice or quinoa to make this healthful dish, which works as a vegetarian main course (esp. if you include the black beans) or hearty side dish.
1/2 c. short-grain black rice
1 c. red quinoa, rinsed well
1 bay leaf
¼ tsp. kosher salt plus more
1 can black beans, rinsed well (optional)
4 tbsp. extra-virgin olive oil, divided
1 small onion, finely chopped
Any number of any / many types of peppers, diced
3 large garlic cloves, minced
2 to 3 tsp. cumin seeds
3 tbsp. fresh lemon juice
⅛ to ¼ c. chopped fresh cilantro
¼ c. chopped flat-leaf parsley (optional)
2 tbsp. 1" pieces chives or chopped green onions
Freshly ground black pepper
1 avocado, peeled, pitted
- 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.
- Meanwhile, combine quinoa, bay leaf, ¼ tsp. salt, and 2 cups 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 tbsp. oil in a large skillet over medium heat. Add peppers and 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 and black beans; mix well. Stir in remaining 2 tbsp. oil, fresh lemon juice, cilantro, and parsley. Season to taste with salt and pepper.
- Cut avocado (diced or into wedges). Serve salad with chopped green onions and avocado for garnish.