Quinoa and Black Forbidden Rice Salad

This dish can be eaten as is, or is also a good filling for maybe a taco, or a calzone. It has a small kick due to the chipotle pepper liquid but is balanced out by all the vegetables and herbs.

Ingredients:
              3/4 cup Black Forbidden Rice
              3/4 cup Quinoa
              1/2 cup Green Onion, chopped fine
              1/2 cup Corn, husked and shaved off the ear
              2-3 tbsp Roasted Poblano Pepper, charred, peeled, diced
              1 cup Roma Tomato, finely diced
              3 tbsp Fresh Orange Juice
              2-4 tsp Fresh Lime Juice
              1-2 tsp Orange Zest
              1 tsp Canned Chipotle Pepper Liquid
              2 tbsp Fresh Cilantro, finely chopped
              2 tbsp Fresh Parsley, finely chopped
              Salt to taste
              Pepper to taste

1. Cook the black forbidden rice and quinoa pasta style in separate pots until soft and tender to the bite

2. Drain both grains separately in a chinois (strainer), rinse with cold water and allow to drain until dry

3. Toss the onion, corn, poblano pepper, tomato, lime juice, orange juice, zest, chipotle liquid, cilantro and parsley together. Season with salt and pepper, tasting to adjust flavors as necessary

4. Mix 1 cup each of the quinoa and rice in a medium bowl. Slowly add the corn-tomato mixture until all of the grains are thoroughly covered and flavored