Cumin Quinoa and Black Rice Salad-Gluten/Dairy/Soy Free

I really LOOOVE to cook and lately have been finding loads of pleasure in cooking delicious but healthy/detox friendly recipes for my family.  The internet is such a wonderful tool for discovering new recipes, although I know it can be time consuming when you are looking for very specific dietary requirements.  I wanted to round up some recipes I have found (and cooked and enjoyed!) so you will have something to start with if you embark on a "clean eating" diet.

Here's a recipe that I found and made for my family the other night.  It was SO good and it made an abundance.  We had it as a side dish for dinner and then ate it cold over salad the next day.  YUM!

Cumin-Scented Quinoa and Black RiceYou can substitute any color rice or quinoa to make this salad.

See the original recipe here: http://www.bonappetit.com/recipes/quick-recipes/2011/11/cumin-scented-quinoa-and-black-rice#ixzz1v5sIWo00

Ingredients:

1/2 cup short-grain black rice
1 cup red quinoa, rinsed well
1 bay leaf
1/4 tsp kosher salt
4 tbsp extra-virgin olive oil, divided
1 small onion, finely chopped
3 large garlic cloves, minced (I used more since I loooove garlic!)
2 tsp cumin seeds (I only had ground cumin and this worked fine also)
3 tbsp fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
2 tbsp 1" pieces chives
Freshly ground black pepper
1 avocado, peeled and pitted
1 lemon , cut into wedges

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 (Mine took about 40)

Meanwhile, combine quinoa, bay leaf, 1/4 tsp salt, and 2 cups of water in a medium saucepan.  Bring to a boil.  Cover, reduce heat to low and simmer until quinoa is tender, about 15 minutes.  Drain; (the water in mine absorbed completely) 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 Tbsp of oil in a large skillet over medium heat. Add onion and cook, stirring occasionally until soft, about 8 minutes ( mine was ready in about 5).  Add garlic and cumin and cook, stirring often, for 2 minutes.  Add to quinoa.  Add rice; mix well.  Stir in remaining 2 tbsp 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.

I served this with Turkey Breast Tenderloin that my husband smoked on the grill and grilled peppers and onions.  It was SO GOOD!  Make it and let me know what you think!