CUMIN-SCENTED QUINOA AND BLACK RICE RECIPE | EPICURIOUS
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
Provided by The Bon Appétit Test Kitchen
Total Time 40 minutes
Cook Time 40 minutes
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- 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, 1/4 teaspoon 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 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, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.
BLACK RICE, QUINOA AND TUNA BOWL | SO DELICIOUS
Although less popular than regular rice, black rice has an impressive amount of health benefits ranging from protecting your heart to detoxifying your body. In fact, centuries ago in Asia, it was reserved only for Chinese royalty. So, test it tonight, in this healthy and delicious bowl, with tuna, avocado, quinoa, and a few veggies!
Provided by Vlad Popa
Total Time 30 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Add water in a saucepan, place it over medium heat and bring it to a boil.
- Add the black rice and cook it according to the instructions on the package.
- In the meantime, add water in a separate saucepan, place it on the heated stove, bring it to a boil and add the quinoa.
- The water-quinoa ratio should be 2:1. Reduce the heat and simmer for 10 to 15 minutes, until the quinoa is tender and the liquid is absorbed.
- Place the carrot and cucumber on a wooden board and slice them into thin sticks.
- When the quinoa is cooked strain the excess water, if necessary. Transfer the quinoa on a plate and pat it into an even layer. Set it aside for 20 minutes.
- Also strain the cooked rice, pat it into an even layer on a plate, and set it aside for 20 minutes.
- Transfer the cooked quinoa and black rice in a large salad bowl. Add rice vinegar and combine everything.
- Divide the quinoa and black rice in 2 separate bowls.
- Top each bowl with equal quantities of carrot and cucumber sticks, tuna, avocado, nori, and sesame seeds.
Nutrition Facts : Calories 668 calories , ProteinContent 75 grams , FatContent 33 grams , CarbohydrateContent 27 grams
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