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Thursday, June 20, 2013

Quinoa and Brown Rice Bowl with Vegetables and Tahini

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 It seems like every few weeks I hop on here to share my new favorite meal with you guys. What can I say? I have a lot of favorites! This vegetable quinoa rice bowl is the newest addition to the favorites list. I love when eating healthy tastes good! Ryan loved this as much as I did—we were both legitimately excited for leftovers.
I know tahini isn’t the most common ingredient, but it’s worth picking up a jar for this recipe. I’m pretty sure you’ll want to make it again and again, and if not, you can use it in these roast beef sandwiches or a chicken, squash, and chickpea salad or buffalo wing hummus. I ate this both warm and cold and liked it both ways, making this an excellent candidate for a “make Sunday, eat all week” lunch!

What’s your favorite healthy but doesn’t taste healthy meal or snack?

If you entered my Kodiak Cakes Pancake Mix giveaway, I apologize for taking a few days but I finally picked 3 winners. Check the original post to see if it's you!

One Year Ago: Buffalo Chicken Cups
Two Years Ago: Taco Pasta Salad
Three Years Ago: Banana Lime Coconut Cake

Quinoa and Brown Rice Bowl with Vegetables and Tahini
from Food and Wine Magazine March 2012

-1 cup long-grain brown rice
-1 cup quinoa
-1/4 cup extra-virgin olive oil
-1 small onion, finely diced
-2 carrots, sliced crosswise 1/4 inch thick
-1 (12 oz) package button mushrooms, stems discarded and caps thinly sliced
-1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
-1 head of broccoli, chopped into small florets
-1 (12 oz) bunch of 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 ripe avocado, cut into 1/2-inch dice
-1 cup mung bean sprouts

1. In a medium saucepan, cover the brown rice with 2 inches of water. 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, about 20 minutes.
3. In a large skillet, heat 2 tbsp of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrots and cook until beginning to soften, about 3 minutes. Add the mushrooms, cover, and cook until tender, about 4 minutes. Add the zucchini, season with salt,a nd cook, stirring occasionally, until tender, about 3 minutes. Transfer vegetables to a large bowl. 
4. Add the remaining 2 tbsp 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 occasionally, until the broccoli and kale are just tender, about 4 minutes. Season with salt and add 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. Transfer the brown rice and quinoa to bowls. Top with the vegetables, diced avocado, and bean sprouts. Serve with the tahini sauce.