I absolutely LOVE to cook. I have create a lot of dishes and experiment with different recipes and I have been posting my favorite ones, as well as my personal recipes on a blog to keep track and to show others what I have been making.

If you try one of my recipes I would love to hear your comments or how you did it differently or what you honestly think. :)
-Alyssa Groff

Cumin scented Quinoa and Black Rice


Ingredients

  • 1/2 cup short-grain black rice
  • 1 cup red quinoa, rinsed well
  • 1 bay leaf
  • 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
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons 1" pieces chives
  • Freshly ground black pepper
  • 1 avocado, peeled, pitted
  • 1 lemon, cut into wedges

  • Ingredient Info:

    Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.

Preparation

  • 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 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 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 Tbsp. 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.


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