F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Quinoa and Brown Rice Bowl with Vegetables and Tahini
© Quentin Bacon

Quinoa and Brown Rice Bowl with Vegetables and Tahini

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 6
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

“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.”

  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. Salt
  9. 1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
  10. One 12-ounce bunch kale, large stems discarded
  11. 1/4 cup tahini, at room temperature
  12. 1/2 cup fresh lemon juice
  13. 2 garlic cloves, minced
  14. 2 tablespoons warm water
  15. 1/4 teaspoon crushed red pepper
  16. 1 ripe avocado, cut into 1/2-inch dice
  17. 1 cup mung bean sprouts
  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.
  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.
  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.
  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.
  5. In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
  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.
Notes

One Serving 500 cal, 22 gm fat, 2.9 gm sat fat, 69 gm carb, 10 gm fiber, 15 gm protein.

Suggested Pairing

Fresh, zesty Sauvignon Blanc.

You Might Also Like

Ratings

Average Rating

(6)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.