Quinoa and Brown Rice Bowl with Vegetables and Tahini
"“While in Los Angeles filming the second season of Top Chef Just Desserts last year, I discovered Café Gratitude, a vegan café with a cult following,” Gail Simmons says. “For me, its fresh, simple food was the perfect antidote to all that sugar. I became addicted to aptly named dishes like I Am Fortified—a bowl of whole grains with lots of cooked vegetables. When I got back to New York, I developed my own version.”..."
INGREDIENTS
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1 cup long-grain brown rice
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1 cup red quinoa
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1/4 cup extra-virgin olive oil
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1 small onion, finely diced
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1 carrot, sliced crosswise 1/4 inch thick
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1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
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1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
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Salt
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1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
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One 12-ounce bunch kale, large stems discarded
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1/4 cup tahini, at room temperature
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1/2 cup fresh lemon juice
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2 garlic cloves, minced
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2 tablespoons warm water
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1/4 teaspoon crushed red pepper
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1 ripe avocado, cut into 1/2-inch dice
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1 cup mung bean sprouts
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