Cumin Quinoa and Garbanzo

I like the combination of rice and quinoa, and this dish can be more interesting using wild rice or red quinoa if it is available. But for quicker cooking on a busy night, you can use a single grain (either brown rice or quinoa). You can also make this with another grain such as barley (but increase the water to 3 cups for 1 cup of barley)

Cumin Quinoa and Garbanzo

Print Recipe

• CourseGrains

Servings

4 serving

Servings 4 serving

Cumin Quinoa and Garbanzo Print Recipe CourseGrains Servings 4 serving Servings 4 serving

Ingredients

• 1/2 cup brown rice
• 1 cup water
• 1 cup quinoa
• 1 1/2 cup water
• 1 bay leaf
• 1/4 teaspoon Kosher salt plus more
• 4 tablespoons extra-virgin olive oil divided
• 1 small onion finely chopped
• 3 garlic cloves large, minced
• 2 teaspoons cumin seeds
• 1 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• 1/4 cup cilantro chopped fresh
• 1/4 cup flat-leaf parsley chopped
• 2 green onions finely sliced
• 1 15-ounce can garbanzo beans rinsed and drained well
• ground black pepper
• 1 avocado peeled, pitted
• 1 lemon cut into wedges

Adjust servings: serving

Units:MetricUS Imperial

Instructions

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 1 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.
4. Add to quinoa. Add rice and garbanzo beans; mix well. Stir in remaining 2 tablespoons extra-virgin oil, fresh lemon juice, cilantro, parsley, and green onion. Season to taste with salt and pepper.
5. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

Recipe Notes

Adapted from Epicurious: Cumin Scented Quinoa and Black Rice

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