MEXICAN QUINOA

My Cellar

Serves 6 to 8

1 cup (250 ml) smoked rice

½ cup (125 ml) each red and white quinoa, thoroughly rinsed, drained

½ red onion, finely diced

4 whole green onions, thinly sliced

2 banana peppers, seeded and diced

½ cup (125 ml) chopped flat-leaf parsley

¼ cup (60 ml) each fresh cilantro and basil, finely chopped

2 garlic cloves, minced

⅓ cup (75 ml) avocado oil

2 tbsp (30 ml) white wine vinegar

2 limes, zest and juice

1 tsp (5 ml) ground cumin

1 tsp (5 ml) agave syrup or liquid honey

½ tsp (2 ml) sea salt, plus extra to taste

¼ tsp (1 ml) smoked paprika

¼ tsp (1 ml) freshly ground black pepper, plus extra to taste

TOPPINGS:

19 oz (540 ml) can black beans drained and rinsed

1 cup (250 ml) prepared fresh salsa

½ cup (125 ml) grated Cotija cheese, or aged Parmesan

Bring 2 cups (500 ml) lightly salted water to a boil. Add smoked rice, cover and simmer over medium-low heat until rice absorbs liquid and is tender to bite, but not mushy. Turn out onto a baking sheet and spread out to slightly dry.
Bring 2 cups (500 ml) lightly salted water to a boil and stir in red and white quinoa. Cover and simmer over medium-low heat until water has been absorbed and grains have sprouted. Turn out onto a baking sheet and spread out to slightly dry. Stir a few times to separate grains.
Transfer rice and quinoa to a large bowl. Add red and green onions, banana peppers, parsley, cilantro, basil and garlic. Toss to combine.
In a small bowl, combine avocado oil,vinegar, lime zest and juice, cumin, syrup, salt, paprika and pepper. Whisk to blend. Drizzle over rice and quinoa and gently toss to evenly distribute dressing, then top with black beans, salsa and grated cheese.