Salad

Quinoa and Brown Rice Bowl with Vegetables and Tahini is for Salad.

Quinoa and Brown Rice Bowl with Vegetables and Tahini takes 59 minutes to prepare.

Quinoa and Brown Rice Bowl with Vegetables and Tahini takes 59 minutes to cook.

Quinoa and Brown Rice Bowl with Vegetables and Tahini makes 8 servings.

The ingredients for Quinoa and Brown Rice Bowl with Vegetables and Tahini are:

1 c brown rice
1c. red quinoa
2 T. olive oil
1 onion, diced
2 carrots, sliced crosswise 1/4" thick
1/2 lb mushrooms, large chunks
1 med zucchini, quartered and sliced 1/4" thick
1 small head broccoli, stems peeled and cut into coins, heads cut into small florets
1 bag fresh baby spinach, chopped
1/4 c tahini, room temp and well stirred
1/2 c. fresh lemon juice
2 cloves garlic, minced
2 T warm water
1/4 t crushed red pepper
1 med avocado, cut in a med dice
1 c mung bean sprouts

Here is how you make Quinoa and Brown Rice Bowl with Vegetables and Tahini:

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, flake and place in a large bowl to cool.Meanwhile, in a small saucepan, combine the quinoa with 2 c. 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, about 20 minutes. Flake, add to bowl with rice and allow to cool.In a large skillet, heat 2 t oil. Add the onion and cook over moderate heat until translucent, about 4 min. Add the carrot and cook until starting to soften, about 3 minutes. Add the mushrooms and cook until tender, about 3 minutes. Add the broccoli stems and zucchini, season with salt and cook, stirring a few times until tender. Add broccoli florets and stir until bright green and tender. Add chopped spinach and stir until tender. Allow veggies to cool and add to grains. Stir to mix.In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.Pour dressing over vegetable/grain and toss to mix well. Gently fold in bean sprouts and avocado.Serving Size: makes 8- 1 1/2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user L8AGAIN.

The nutritional information for Quinoa and Brown Rice Bowl with Vegetables and Tahini is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 257.6

• Total Fat: 10.3 g
• Cholesterol: 0.0 mg
• Sodium: 66.8 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 9.3 g
• Protein: 10.7 g

The dietary needs meet for Quinoa and Brown Rice Bowl with Vegetables and Tahini is Vegetarian