Black Rice and Quinoa Salad with Avocado and Cumin

Serves 6

1/2 cup black rice
1 cup quinoa, rinsed well
1 small onion
3 large garlic cloves
2 teaspoons cumin seeds
2 tablespoons lime juice
2 tablespoons Dr. Fuhrman's Mangosteen Fruit Vinegar or rice vinegar
1 avocado, peeled, pitted and chopped
1/4 cup chopped fresh cilantro
2 tablespoons chopped chives
freshly ground pepper, to taste 

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 and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low and simmer until the water is absorbed and the quinoa is translucent and tender, about 10 to 15 minutes. Fluff with a fork and transfer to a large bowl. 

Heat 2-3 tablespoons water in a saute pan. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cumin seeds and cook, stirring often, for 2 minutes. Add to quinoa. Add black rice and mix well. 

Stir in remaining ingredients.

Recipe Source: Dr. Fuhrman