Cumin Scented Quinoa And Black Rice Recipes

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CUMIN-SCENTED QUINOA AND BLACK RICE



Cumin-Scented Quinoa and Black Rice image

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 Bon Appétit Test Kitchen

Categories     Rice     Side     Vegetarian     Low Cal     Low Sodium     Dinner     Lunch     Quinoa     Fall     Winter     Family Reunion     Healthy     Low Cholesterol     Potluck     Cumin     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

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.

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.

CUMIN SCENTED QUINOA AND BLACK RICE



CUMIN SCENTED QUINOA AND BLACK RICE image

Categories     Casserole/Gratin

Number Of Ingredients 13

1/2 c short grain black rice
1 c quinoa rinsed well
1 bay leaf
1/4 t salt
4 T olive oil divided
1 small onion finely chopped
3 large garlic cloves minced
2 t cumin seeds
3 T fresh lemon juice
1/4 c fresh cilantro
salt and pepper
avacado
lemon cut in wedges

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 min. Meanwhile, combine quinoa, bay leaf , salt and 2 cups water in a med saucepan. Bring to a boil, cover reduce heat to low and simmer until quinoa is tender, about 15 min. Drain, return quinoa to hot saucepan. Cover let sit for 15 min. Discard bay leaf, fluff with fork and transfer to a large bowl. Heat 2 T oil in 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 quicoa. Add rice, mix well. Stir in remaining 2 Tablespoons oil, fresh lemon juice, cilantro, . Season to taste with salt and pepper. Cut avacodo into wedges. Serve salad with avacado and lemon wedges.

CUMIN QUINOA PATTIES



Cumin Quinoa Patties image

These easy burgers taste amazing, and the quinoa gives them a hearty texture. They're a delicious vegetarian option that you really have to try. Pan-frying them adds a perfect crunch that takes them to the next level. You can make the mixture for this healthy quinoa recipe ahead of time-it freezes very well. Enjoy! -Beth Klein, Arlington, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 cup water
1/2 cup quinoa, rinsed
1 medium carrot, cut into 1-inch pieces
1 cup canned cannellini beans, rinsed and drained
1/4 cup panko bread crumbs
3 green onions, chopped
1 large egg, lightly beaten
3 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
Optional: Sour cream, salsa and minced fresh cilantro

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., Meanwhile, place carrot in a food processor; pulse until coarsely chopped. Add beans; process until chopped. Transfer mixture to a large bowl. Mix in cooked quinoa, bread crumbs, green onions, egg and seasonings. Shape mixture into 8 patties., In a large skillet, heat oil over medium heat. Add patties; cook until a thermometer reads 160°, 3-4 minutes on each side, turning carefully. If desired, serve with optional ingredients.

Nutrition Facts : Calories 235 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

SUPER EASY SOUTHWEST-STYLE QUINOA (COOKED IN RICE COOKER)



Super Easy Southwest-Style Quinoa (Cooked in Rice Cooker) image

I made this recipe up on a whim because it sounded good. This is a quick recipe for a busy person who doesn't have the time to spend in the kitchen. Less than 5 minutes to prep, the rice cooker cooks it in about an hour, and it will keep it warm without scorching for several hours. I have a large rice cooker that has a steamer basket with it. You can add sweet corn to the mix. Top with chicken or mix in ground beef, pork, or venison. Very versatile. Serve with sour cream, salsa, and tortilla chips. My kids love this meal.

Provided by tgc80

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 10

Number Of Ingredients 5

2 (15 ounce) cans black beans, rinsed and drained
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (12 ounce) box quinoa
2 cups water
1 (1.25 ounce) package dry taco seasoning mix

Steps:

  • Mix black beans, diced tomatoes with green chile peppers, quinoa, water, and taco seasoning together in a rice cooker.
  • Cook quinoa mixture on the "brown rice" setting, about 1 hour.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 40.1 g, Fat 2.3 g, Fiber 8.8 g, Protein 10.3 g, SaturatedFat 0.3 g, Sodium 812.8 mg, Sugar 0.6 g

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