substitute any color quinoa or rice
Bring rice and 1 cup water to boil. Cover, reduce heat to low and cook till water absorbed, about 25-30 min.
Meanwhile combine quinoa, bay leaf, salt and 2 cups water in saucepan and bring to boil. Cover, reduce heat to low and simmer till quinoa is tender, about 15 min. Drain, return quinoa to hot saucepan. Cover and let sit 15 min. Discard bay lea, fluff with fork and transfer to bowl.
Heat 1 tbs oil in skillet, add onion and cook, till soft, about 8 min, stirring. Add garlic and cumin, cook for 2 more min. Add to quinoa.
Add rice; mix well. Stir in 1 tbs oil, lemon juice, cilantro, parsley and chives. Season.
Cut avocado into wedges. Serve salad with avocado and lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 221 | ||
Calories from Fat: 104 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.4mg | 0 % | |
Potassium 443.2mg | 12 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 21.8g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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