Quinoa and Brown Rice Bowl with Vegetables and Tahini Recipe -
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Brief Description
Vegie Bowl
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Main Ingredient
Vegies
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Category: Vegetarian
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
https://www.foodandwine.com/recipes/quinoa-and-brown-rice-bowl-vegetables-and-tahini
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Jan 17, 2022
Number of Servings:
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
- 1 - head of broccoli—stems peeled and sliced into coins, heads cut into small florets
- 12 ounces - 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
Directions:
Step 1
In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
Step 2
Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
Step 3
In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
Step 4
Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
Step 5
In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
Step 6
Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.
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