| Prep: 25 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 14g | 2g | 54g |
| sugars | fibre | protein | salt |
| 9g | 6g | 11g | 0.2g |
There’s something incredibly special about the Cumin Scented Quinoa and Black Rice recipe that I just can’t help but adore. Maybe it’s the invigorating aroma of ground cumin that takes me back to my Gujarati roots, or is it the refreshing citrus burst from the oranges and grapefruits that reminds me of sunny California afternoons? Whichever it is, this delightful dish flawlessly marries the distinct flavors of my Indo-American heritage together in one bowl.
The Nutritious Encounter
But beyond the taste and memories, one of the main reasons I’m in love with this particular recipe is its nutritional prowess. Combining wholesome superfoods like quinoa and black rice, this dish is packed with high-quality protein, a wealth of fiber, and essential minerals like manganese and phosphorus. Add to that the mint and cilantro leaves, known for their impressive antioxidant properties, and the vitamin C-enriched citrus fruits, and you’ve got yourself a real health-boosting powerhouse.
The olive oil drizzled through the dish not only lends a robust flavor, but it also provides heart-healthy monounsaturated fats. And let’s not forget about the sublime crunchiness of toasted almonds that deliver a good helping of vitamin E and magnesium. All the ingredients work harmoniously together, not only creating a beautiful melody of flavors but also offering a feast of nutrients to your body. It’s the perfect testament to the fact that eating healthy doesn’t have to be at the expense of great taste.
An Exercise in Culinary Creativity
For me, making the Cumin Scented Quinoa and Black Rice is also an exercise in culinary creativity. It’s quite similar to Quinoa Tabbouleh, a classic Mediterranean salad, in its use of fresh herbs, citrus, and a grain base. But it has its own unique flair, thanks to the inclusion of warm spices and nuanced flavors harvested from Indian and American cuisines.
One of the things I enjoy most about preparing this dish is its adaptability. It’s just as welcome at a Sunday brunch, as an accomplished side for your grilled lemon chicken, as it would be in a weekday packed lunch. Its vibrant look and dynamic flavors have a knack for brightening one’s palate and day, irrespective of the time, place, or occasion—every bite is an exploration of my cultural heritage and the wholesome goodness of nature’s bounty.
What You’ll Need
- 1 cup of uncooked quinoa
- 1 cup of black rice
- 2 1/2 cups of water
- 1 teaspoon of ground cumin
- 1/2 teaspoon of salt
- 1 large orange, peeled and segmented
- 1 large grapefruit, peeled and segmented
- 1/2 cup of fresh mint leaves, chopped
- 1/4 cup of fresh cilantro leaves, chopped
- 1 small red onion, finely chopped
- 3 tablespoons of lime juice
- 1/4 cup of olive oil
- 1/2 teaspoon of black pepper
- 1 cup of sliced almonds, toasted
Method
Step One
Rinse the quinoa and black rice under cold water until the water runs clear. This will remove any excess starch and prevent the grains from sticking together.
Step Two
Combine the rinsed quinoa and black rice in a large saucepan. Add the water, ground cumin, and salt, and bring the mixture to a boil over high heat.
Step Three
Once the mixture has begun to boil, reduce the heat to low, cover the saucepan, and let it simmer for approximately 20-25 minutes. The quinoa and rice should absorb all the water and become tender.
Step Four
While the quinoa and rice are cooking, peel and segment the orange and grapefruit. Make sure to remove all the seeds and white pith.
Step Five
In a large bowl, combine the chopped mint and cilantro leaves, finely chopped red onion, lime juice, olive oil, and black pepper. Stir well to combine.
Step Six
Once the quinoa and rice are cooked, fluff them with a fork to separate the grains, and then add them to the bowl with the mint-cilantro mixture.
Step Seven
Add the segmented orange and grapefruit to the bowl, and stir everything together until it’s well combined.
Step Eight
Sprinkle the toasted sliced almonds over the top of the salad, and serve. Enjoy your Cumin Scented Quinoa and Black Rice!
