Quinoa and Brown Rice Bowl with Vegetables and Tahini

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

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 servings

Number of Servings: 8

Recipe submitted by SparkPeople user L8AGAIN.