Black Rice and Quinoa

This recipe is so satisfying.  It is nutrient dense as well.  Quinoa is an ancient grain and a complete protein and therefore, you do not need to add another protein source to this dish. Qunioa's key nutritional factor is its high level of lysine, an amino acid necessary for the synthesis of protein, making it one of the best sources of plant protein. It also contains riboflavin, vitamin E, iron, magnesium, potassium, zinc and fiber.

Quinoa should be rinsed thoroughly to remove any powdery reside. Place it in a fine strainer and hold it under cold running water until the water runs clear and then allow it to drain well.

Black rice is delicious. The first time I saw it I was at Whole Foods and it jumped off the shelf and into my basket. I cooked it just like any other rice and served it as a side with the traditional protein, grain, veggie meal and it was really nice.  It's a nice change from eating brown rice all the time.  Black rice is considered to be anti-inflammatory and a great source of antioxidants. Plus it is high in fiber and contains substantial mineral content.

I used vegetable stock in this recipe but you can make this with water.  All my years of cooking has taught me that adding layers of flavor always results in a tastier finished product.

Ingredients:

1/2 cup black rice, rinsed well 
1 cup red quinoa, rinsed well 
3 cups vegetable stock, or chicken stock, or water
1 bay leaf
1/4 tsp celtic sea salt
2 tbsp olive oil
1 small onion, chopped fine 
3 large garlic cloves, minced  
2 tsp cumin seeds
2 tbsp fresh lemon juice
1/4 cup chopped cilantro
2 tbsp chopped chives
freshly cracked black pepper
1 avocado
1 lemon cut into wedges as garnish

Directions:
Bring rice and 1 cup stock to a boil in a small saucepan. Cook according to package directions, about 25 minutes. I like to turn the rice off shortly before it is done and let it sit.  It absorbs the rest of the water and the steam fluffs it up.

Meanwhile, combine the quinoa with 2 cups of stock in medium saucepan.  Add the salt and bay leaf.  Bring to a boil, then reduce to a slow simmer for 15 minutes. Cover and let sit for 15 minutes. If there is still water in the pan, drain it.  Discard bay leaf.

Heat 1 tbsp olive oil in large saute pan, add the onion and cook slowly for about 8 minutes or until soft. Add the garlic and cumin, cook for 2 minutes more. Add the quinoa and rice to the pan along with the lemon juice. Turn off heat. Add the cilantro and chives and toss well.  Add an additional tbsp olive oil, pepper, and taste for seasoning. Add more salt if needed.

Cut avocado into wedges along with lemon and top the dish.

This is a good dish for a group dinner as a side dish.  You can also serve this in individual bowls as a main course.  I like it as a main course but sometimes I like to add a vegetable as well.

Enjoy!