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Ingredients

• 1 cup(s) long-grain brown rice
• 1 cup(s) red quinoa
• 1/4 cup(s) extra-virgin olive oil
• 1 small onion, finely diced
• 1  carrot, sliced crosswise 1/4-inch thick
• 1/4 pound(s) shiitake mushrooms, stems discarded and caps thinly sliced
• 1 small zucchini, halved lengthwise and sliced crosswise 1/4-inch thick
• Salt
• 1 head(s) broccoli, stems peeled and sliced into coins, heads cut into small florets
• 1 bunch(es) (12-ounce) kale, large stems discarded
• 1/4 cup(s) tahini, at room temperature
• 1/2 cup(s) fresh lemon juice
• 2 clove(s) garlic, minced
• 2 tablespoon(s) warm water
• 1/4 teaspoon(s) crushed red pepper
• 1  ripe avocado, cut into 1/2-inch dice
• 1 cup(s) mung bean sprouts

Description

"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.

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