Best 4 Cumin Scented Quinoa And Black Rice Recipes
Are you looking for a delicious and nutritious dish made with ancient grains? Look no further than cumin scented quinoa and black rice. This flavorful combination of grains creates a vibrant and aromatic dish. With its nutty and slightly peppery flavor, cumin adds an extra layer of complexity and warmth to the earthy and nutty flavors of quinoa and black rice. This dish is not only a culinary delight but also provides an array of health benefits. Both quinoa and black rice are rich in fiber, protein, and essential minerals. They are also naturally gluten-free, making them suitable for individuals with celiac disease or gluten sensitivity.
Let's cook with our recipes!
CUMIN-SCENTED QUINOA AND BLACK RICE
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
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
Categories Casserole/Gratin
Number Of Ingredients 13
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
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
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)
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
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
Tips:
- Choose the right ratio of quinoa to rice. The ratio of quinoa to rice in this recipe is 1:1. You can adjust this ratio to your liking. For example, if you want a more quinoa-dominant dish, you can use a ratio of 2:1 quinoa to rice.
- Rinse the quinoa and rice before cooking. This will help to remove any impurities and make the grains fluffier.
- Toast the cumin seeds before adding them to the pot. This will help to release their flavor.
- Use a vegetable broth that is low in sodium. You can also use water instead of vegetable broth, but the broth will add more flavor to the dish.
- Be careful not to overcook the quinoa and rice. They should be cooked until they are tender but still have a slight bite to them.
- Fluff the quinoa and rice with a fork before serving. This will help to separate the grains and make them light and fluffy.
Conclusion:
This cumin-scented quinoa and black rice dish is a delicious and healthy side dish that can be served with a variety of main courses. It is also a great way to use up leftover quinoa and rice. The dish is easy to make and can be tailored to your liking. For example, you can add more vegetables, nuts, or seeds. You can also adjust the amount of cumin to taste.
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