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Cumin-Scented Quinoa and Black Rice

['1/2 cup short-grain black rice', '1 cup red quinoa, rinsed well', '1 bay leaf', '1/4 teaspoon kosher salt plus more', '4 tablespoons extra-virgin olive oil, divided', '1 small onion, finely chopped', '3 large garlic cloves, minced', '2 teaspoons cumin seeds', '3 tablespoons fresh lemon juice', '1/4 cup chopped fresh cilantro', '1/4 cup chopped flat-leaf parsley', '2 tablespoons 1" pieces chives', 'Freshly ground black pepper', '1 avocado, peeled, pitted', '1 lemon, cut into wedges', 'Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.']

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, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

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