Friday, November 4, 2011

Mexican Quinoa and Black Rice - Two Ways

I've been playing around with the combination of quinoa and black rice ... inspired by a recipe from Bon Appetit. I like the combination, especially when it involves the taste combination so often found in Mexican cooking - garlic, cumin, and hot spices. I've added some veggies to support the healthy mix. As with some of my other recipes, I've included two versions. Use whichever one you like!


1/4 cup black rice
1/4 cup quinoa
1 cup water
1 bay leaf
1/4 cup chopped onion
1/4 cup chopped tomato or red pepper
1/4 cup chopped Anaheim chili
1/4 cup chopped zucchini
1/4 tsp minced garlic
1/4 tsp ground cumin
1 Tbs minced parsley
1 Tbs minced cilantro
1 Tbs extra virgin olive oil
1 Tbs lemon juice


Heat black rice and water in a saucepan. Rinse the quinoa. Add the quinoa and bay leaf to the rice when the water begins to boil. Return water to a boil, then reduce heat and simmer until rice and quinoa are cooked, about 20 minutes. Meanwhile, put the onion, red pepper, Anaheim chili, zucchini, and garlic in a glass microwave safe container and "sweat" in the microwave for about 1 minute, until the vegetables are soft. Add the cooked vegetables to the cooked rice and quinoa, then mix together with the remaining ingredients and serve.

Version 2: Easy Peasy Mexican Rice and Quinoa

1/4 cup black rice
1/4 cup quinoa
1 cup water
1 cup fresh salsa

Cook black rice and quinoa as above. Place the salsa in a glass microwave safe dish and heat in the microwave for 1 minute. Mix the salsa with the rice and quinoa, then serve.

Serves 2 as a main course or 4 as a side dish.

Stealthy Cooking Tip: I used black rice and red quinoa, but any kind of rice and quinoa may be used in this recipe. Add a salad to make this a meal, or serve as a side dish along with a green salad and a lean meat dish.  

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