Cumin-Scented Quinoa and Black Rice

UPDATE: This recipe is a total winner. I've made this countless times and had to make adjustments on the fly based on what ingredients I had (or didn't have on hand) and it's great every time. I always use the quinoa, but have varied from short grain black rice, to short grain brown, and the grain medley I cited originally. Have made with and without the herbs and it's damned good either way. I also make this as a one-pot deal by first cooking the onions, garlic, and cumin, and then adding the bay leaf, grains, and water—6.5fl oz for the quinoa + whatever is recommended on the package for whatever second grain I'm using—and simmering following package directions for the grain with the longest cook time. Food at its finest—so much flavor is coaxed out of so few and such simple ingredients.

• andreayung23

• Northern California

• 9/13/2019

I was intrigued that a seemingly simple grain dish could garner such rave reviews, but after trying this, I'm enthusiastically joining the chorus. I made with a few grains that I had on hand including rainbow quinoa and a mix of black rice/buckwheat/oat/brown rice/barley. I work late and need to have dinner prepared the night before so that my husband can have something to get on the table quickly after he picks up our toddler from daycare and so I made this the night before, leaving out the parsley and lemon juice. The following night, he reheated the rice and mixed in the juice and parsley and this is how I had it (I would have loved the cilantro but didn't have any on hand and it wasn't worth picking up a whole bunch just for myself; hubby doesn't care for it). I ate this with sliced avocado and topped with Tapatío hot sauce and it was one of the most satisfying vegan meals I've had in recent memory. Very much looking forward to eating this again with the cilantro next time!

• andreayung23

• Northern California

• 12/5/2017

This was great! I subbed peas for the rice (which was an excellent alternative!!!). I also dry toasted the cumin seeds then ground them and added to the dressing mix. Bumps up the flavor a bit and added a bit of roasty flavor. Would make again!

• tiffanyburns

• Farmington, MN

• 6/24/2017

I have made this dish a number of times and LOVE the flavor. It is my go-to dish for gatherings. Definitely recommend this recipe.

• drstanhou

• Romulus, MI

• 5/28/2016

I love, love, loved this dish!!! I didn't have any black rice so I used white rice. It added so much gorgeous contrast, like a little bowl of confetti! Whoa! awesome!!! This recipe went all the way! I really think I might start making this one all the time. My kids loved it too. Oh, we even had leftovers that we fed the dog and guess what? He loved it! So so so great! We ate it outside and it was a beautiful night which matched this recipe!

• josh_wo

• Salt Lake City, UT

• 4/20/2016

我们经常做这道菜。我有一个朋友whom I made this the first time their family came over ... She now asks for it every time we go to their house. (And I then make extra so she has left-overs!) Since I've become sensitive to garlic & onions, I will use leek or shallots instead (those don't hit me as hard) and use garlic infused olive oil. We play with using only quinoa/different colors of quinoa or sometimes using a different grain entirely (freekah or farro). It's been a favorite now for years, kids and all!

• lisalazaruk

• SoCal

• 8/6/2015

I didn't have chives or parsley, and I substituted lime wedges for the lemon. This was still fabulous.

• alisande

• Bismarck ND

• 7/5/2015

Delicious and easy to make. I've made it a few times and sometimes I throw in extra vegetables if I want it to be more colourful. It's more pleasant if you use the red and black coloured quinoa and rice, but still ok if you use the normal coloured quinoa and rice. N.B. I didn't do the lemon wedges and skipped the parsley a few times and it was still good.

• kateahudson

• Vancouver, BC

• 5/27/2015

Great recipe with any type of rice/quinoa but stunning with the red/black combo. SHORTCUT: cook onions, garlic, and cumin as the first step and cook with the rice.

• hungrypeanut

• 11/13/2014

OMG!!! This is so good and pretty easy to make. You do dirty a lot of prep pans, etc. though. VERY gourmet worthy. I used black quinoa because I had some on hand. The avocado is a nice addition and I didn't do the lemon wedges.

• Anonymous

• Huntington Beach, CA

• 10/29/2014

Love this dish! We omit the cilantro but otherwise make it as written. The avocado is a lovely creamy counterpoint to the salad. Served with grilled chicken.

• atorres437

• Los Angeles, CA

• 7/2/2014

I would definitely make this again. It was a great recipe that used up extra black rice and quinoa I had in my cupboards, but I would buy them just to make this. Great for vegetarians. And you can eat it cold or warm. http://actinglikeachef.wordpress.com/2014/06/12/shrimp-and-quinoa-rice-salad/

• SarahABauer

• Los Angeles, CA

• 6/19/2014

this is my new favorite side dish. i added a little more cumin but kept the recipe pretty much as is. i served with pan grilled salmon and it was incredibly flavorful!

• sillysara

• Brooklyn,

• 4/7/2014

I wish there were a way to edit reviews... I forgot to add a user rating on the last one. This was very light and tasty. Would be wonderful with the addition of tomatoes and/or black beans.

• Michellerich

• Green Bay, WI

• 1/22/2014

Very light and tasty. I followed the recipe exactly and this turned out great. Nice for a light, healthy meal.

• Michellerich

• Green Bay, WI

• 1/22/2014