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Quinoa & Brown Rice Bowl with Vegetables & Tahini
Ingredients
  • 1 cup long-grain brown rice
  • 1 cup red quinoa
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely diced
  • 1 carrot, sliced crosswise 1/4 inch thick
  • 1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
  • 1 (small) zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
  • Salt
  • 1 head broccoli, stems peeled and sliced into coins, heads cut into small florets
  • 1 bunch kale, large stems discarded
  • 1/4 cup tahini, at room temperature
  • 1/2 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons warm water
  • 1/4 teaspoon crushed red pepper
  • 1 ripe avocado, cut into 1/2-inch dice
  • 1 cup mung bean sprouts
Steps
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