*****56/56 quinoa and brown rice bowl with vegetables and tahini

This looks so good.

recipe 56/56 QUINOA AND BROWN RICE BOWL WITH VEGETABLES AND TAHINI
by Gail Simmons

INGREDIENTS
1 cup long-grain brown rice
1 cup red quinoa
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 carrot, sliced crosswise 1/4 inch thick
1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
Salt
1 head of broccoli-stems peeled and sliced into coins, heads cut into small florets
One 12 ounce bunch 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 teaspoon crushed red pepper
1 ripe avocado, cut into 1/2 inch dice
1 cup mung bean sprouts

DIRECTIONS
ONE SERVING 500 CAL, 22 GM FAT, 2.9 GM SAT FAT, 69 GM CARB 10 GM FIBER, 15 GM PROTEIN
1.  In 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 Tbsp of the oil.  Add the onion and cook over moderate heat until translucent, about 4 minutes.  Add the carrot and cook until starting to softe, 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 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 a few times, until the broccoli and kale are just tender, 4 minutes.  Season with salt.  Sir in the other vegetables.
5.  In a small bow, 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, died avocado and bean sprouts.  Serve, passing the tahini sauce at the table.