Quinoa and Black Rice

Ingredients

1/2 cup short-grain black rice

1 cup quinoa, rinsed well

1 bay leaf

4 tablespoons extra-virgin olive oil

1 small onion, finely chopped

3 large garlic cloves, minced

1 teaspoons cumin

3 tablespoons fresh lemon juice

1/4 cup chopped fresh cilantro

1/4 cup chopped flat-leaf parsley

2 tablespoons chopped chives

Freshly ground black pepper

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, 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 pepper.