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Recipe Detail

Quinoa and Brown Rice Bowl with Vegetables and Tahini Recipe -

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Number of Servings:

Ingredients:

  1. 1 - cup long-grain brown rice
  2. 1 - cup red quinoa
  3. 1/4 - cup extra-virgin olive oil
  4. 1 - small onion, finely diced
  5. 1 - carrot, sliced crosswise 1/4 inch thick
  6. 1/4 - pound shiitake mushrooms, stems discarded and caps thinly sliced
  7. 1 - small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
  8. 1 - head of broccoli—stems peeled and sliced into coins, heads cut into small florets
  9. 12 ounces - bunch kale, large stems discarded
  10. 1/4 - cup tahini, at room temperature
  11. 1/2 - cup fresh lemon juice
  12. 2 - garlic cloves, minced
  13. 2 tablespoons - warm water
  14. 1/4 - teaspoon crushed red pepper
  15. 1 - ripe avocado, cut into 1/2-inch dice
  16. 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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