Ingredients
- 1 cup long-grain brown rice
1 cup red quinoa
1/2 cup extra-virgin olive oil
1 small onion, finely diced
1 carrot, sliced crosswise 1/4 inch thick
1/4 lb 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 tsp crushed red pepper
1 ripe avocado, cut into 1/2-inch diced
1 cup bean sprouts
Description
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