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Quinoa and Brown Rice Bowl with Vegetables and Tahini

Food & Wine
  • minutes
  • Serves 6

INGREDIENTS

1

Avocado, ripe

1

Carrot

2

Garlic cloves

1

bunch Kale

1 cup

Mung bean sprouts

1

Onion, small

1/4 lb

Shiitake mushrooms

1

Zucchini, small

1/2 cup

Lemon juice, fresh

1/4 cup

Tahini

1 cup

Brown rice, long-grain

1 cup

Quinoa, red

1/4 tsp

Red pepper

1

Salt

1/4 cup

Olive oil, extra-virgin

2 tbsp

Water

1

head Of broccoli—stems peeled and sliced into coins, heads cut into small florets