FusionMainEasy

Black Rice and Quinoa Power Bowl

Name: Black Rice and Quinoa Power Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 cup Agriko black rice; ½ cup quinoa; 2 cups vegetable broth; 1 cup roasted chickpeas (seasoned with cumin and paprika); 2 cups roasted vegetables (sweet potato, broccoli, bell peppers); 1 avocado sliced; 3 tbsp tahini-lemon dressing (tahini, lemon juice, garlic, water); ¼ cup toasted pumpkin seeds; 2 tbsp fresh cilantro, chopped; Sea salt and black pepper to taste

Prep 15 mins

Cook 35 mins

Total 50 mins

Serves 4

Ingredients

1 cup Agriko black rice
½ cup quinoa
2 cups vegetable broth
1 cup roasted chickpeas (seasoned with cumin and paprika)
2 cups roasted vegetables (sweet potato, broccoli, bell peppers)
1 avocado sliced
3 tbsp tahini-lemon dressing (tahini, lemon juice, garlic, water)
¼ cup toasted pumpkin seeds
2 tbsp fresh cilantro, chopped
Sea salt and black pepper to taste

Instructions

Rinse Agriko black rice and quinoa separately under cold water until water runs clear. This removes any residue and ensures fluffier grains.
In a medium saucepan, bring vegetable broth to a boil. Add black rice and quinoa together, stir well, then reduce heat to low. Cover and simmer for 30-35 minutes until both grains are tender and liquid is absorbed.
While grains cook, prepare roasted vegetables: toss sweet potato cubes, broccoli florets, and diced bell peppers with olive oil, sea salt, and pepper. Roast at 400°F for 25-30 minutes until caramelized and tender.
Make tahini-lemon dressing by whisking together 3 tbsp tahini, juice of 1 lemon, 1 minced garlic clove, 3-4 tbsp water, salt, and pepper until smooth and pourable.
Fluff cooked black rice and quinoa with a fork. Divide between four bowls, creating a base for assembly.
Top each bowl with roasted vegetables, roasted chickpeas, fresh avocado slices, and toasted pumpkin seeds. Drizzle generously with tahini-lemon dressing and garnish with fresh cilantro.
Serve immediately while grains and vegetables are still warm. Season to taste with additional sea salt and black pepper.

Chef's Tip

Cook black rice and quinoa together in the same pot to save time and allow their flavors to meld—the earthiness of black rice complements quinoa's subtle nuttiness beautifully.