How to Cook Cumin-Scented Black Rice & Quinoa Salad

by Stefanie Liew

This is a 40mins vegetarian recipe. Quinoa seeds contain essential amino acids eg lysine & good quantities of calcium, phosphorus & iron. Black rice gives texture to the overall mix. Enjoy!


  • ¼ Cups Black rice
  • ¼ Cups White quinoa
  • 2 Cups Water for quinoa
  • 1 ¼ Cups Water for black rice
  • 1 Tomato (medium size)
  • ½ Avocado
  • 6 Fresh Basil leaves or a few sticks of fresh thyme
  • 1 Teaspoon Cumin
  • 1 Tablespoon Pine nuts
  • 1 Teaspoon Salt (for boiling the quinoa)
  • 1 Teaspoon Bay leaf (for boiling the quinoa)
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Wedges of fresh lemon
  • Salt to taste (for mixing the salad)
  • White / black truffle oil drizzle (optional)
  • Instructions

    Step 1

    Prepare the wet and dry ingredients. Set aside.

    Step 2

    Preparing black rice. Step 1: rinse rice for 3-4 times. Put on med-low heat & boil for 25mins, stirring occasionally. Step 2&3: turn off heat, cover with lid for 5mins. Step 4: transfer to a bowl

    Step 3

    Preparing quinoa: step 1: add 500ml of water with bay leaf & 1tsp of salt. Cook for 25m. Step 2: remove from heat & dispose water.cover w/ lid for 5m. Step 3&4: use fork to fluff, transfer to ricebowl

    Step 4

    Cut the wet ingredients into cubes (tomato & avocado) and finely chop the basils. Prepare 2-3 lemon wedges. All these ingredients will be used for tossing later.

    Step 5

    Heat pan with olive oil on low heat. Pan fry chopped garlic first followed by cumin. Remove pan from heat once garlic turns light golden brown

    Step 6

    Place fried cumin/garlic with other wet ingredients into the bowl and toss them. Squeeze 1 wedge of lemon juice as the final touch and toss lightly.

    Step 7

    Serve on a cleaned bowl or plate with a lemon wedge. Option to add rosemary as garnishing and/or a tsp of truffle oil for the added aroma. Serve warm or cold (for a refreshing version of it)