Cumin-Scented Quinoa And Black Rice

• 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

1. 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.
2. 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.
3. 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.

shortgrain black rice, red quinoa, bay leaf, kosher salt, extravirgin olive oil, onion, garlic, cumin seeds, lemon juice, fresh cilantro, flatleaf, chives, freshly ground black pepper, avocado, lemon

Taken from www.epicurious.com/recipes/food/views/cumin-scented-quinoa-and-black-rice-368259 (may not work)