Quinoa & Brown Rice Bowl with Vegetables & Tahini

myrecipes.com

Genie

1 cup long-grain brown rice

1 cup red quinoa

¼ cup extra-virgin olive oil

1 small onion, finely diced

1 carrot, sliced crosswise ¼ inch thick

¼ pound shiitake mushrooms, stems discarded and caps thinly sliced

1 (small) zucchini, halved lengthwise and sliced crosswise ¼ inch thick

Salt

1 head broccoli, stems peeled and sliced into coins, heads cut into small florets

1 bunch kale, large stems discarded

¼ cup tahini, at room temperature

½ cup fresh lemon juice

2 garlic cloves, minced

2 tablespoons warm water

¼ teaspoon crushed red pepper

1 ripe avocado, cut into ½-inch dice

1 cup mung bean sprouts

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