Quinoa Brown Rice and Vegetables with Tahini Sauce

½ cup tahini
4 Tbsp fresh lemon juice
4 Tbsp water
½ tsp chipotle chili powder (more if you want it spicier)
Stir together and set aside.

1 cup quinoa
2 cups water
1 cup brown rice
2 cups water
Bring water to a boil and cook grains.  Quinoa is usually 15 minutes.  Brown rice can take 40 minutes.  I make rice in my rice cooker and keep it in the fridge, so when making this dish I was able to cook the quinoa while the veggies were cooking and just get 2 cups of rice from the fridge.   

1 onion, chopped
2 ribs celery, chopped
3 cloves garlic, peeled and minced
1” fresh ginger root, minced
handful shredded carrots
1-2 cups butternut squash, cubed
1 red pepper, chopped
½ cup edamame
½ cup black eyed peas
1 small zucchini, chopped
½ cup corn
red pepper flakes, a shake or two will do!
sea salt and pepper to taste
½ cup red lentils
2 cups vegetable broth
1 can garbanzo beans, rinsed and drained

Sauté onion, garlic, celery and ginger in 1 Tbsp water (add more water, a tablespoon at a time as needed).  When softened, add pepper, carrots, squash and zucchini.  Cook for about 5 minutes.  Add beans, lentils, edamame, corn, peas and vegetable broth.  Season with red pepper flakes, salt and pepper.  Cook til lentils and squash are soft but not mushy.  Stir in grains and serve with tahini sauce. 

susan wesley