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Quinoa and Brown Rice Bowl with Vegetables and Tahini
FOOD AND WINE17Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup brown rice (long-grain)
- 1 cup red quinoa
- 1/4 cup virgin olive oil (extra-)
- 1 onion (small, finely diced)
- 1 carrot (sliced crosswise 1/4 inch thick)
- 1/4 lb. shiitake mushrooms (stems discarded and caps thinly sliced)
- 1 zucchini (small, halved lengthwise and sliced crosswise 1/4 inch thick)
- salt
- 1 head broccoli (—stems peeled and sliced into coins, heads cut into small florets)
- 12 oz. kale (large stems discarded)
- 1/4 cup tahini (at room temperature)
- 1/2 cup fresh lemon juice
- 2 garlic cloves (minced)
- 2 Tbsp. warm water
- 1/4 tsp. crushed red pepper
- 1 avocado (ripe, cut into 1/2-inch dice)
- 1 cup mung bean sprouts
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