Quinoa Rainbow Bowl & Tahini Sauce Recipe

What better way to eat all the greens in the world than eating it all in a bowl!? I loooove mixing foods together and eating a variety of colors any time I can. This rainbow bowl is purely the result of one very busy day filled with meetings and Pilates sessions. So, I thought "one can never go wrong with a bowl" and came up with this quick and easy meal.  You can adjust the recipe according to whatever you have at home.

What you'll need:
Half a can of Garbonza beans (I used organic canned)
3-4 baby potatoes
A cup of shredded carrots
A cup of collard greens 
1 cup of quinoa
1 cup of brown rice
Tahini   Sauce:
2 tbsp Organic Tahini paste
2 tbsp Tamari soy sauce
1 tbsp juice of lemon
1 tsppon of water
A dash of ground ginger
Method:
Preheat the oven to 400 degrees F. 
Cook your quinoa and brown rice mix in your rice cooker as directed. Or you can cook your quinoa and rice in a pot to your liking. The ratio is 1 cup of uncooked quinoa to 2 cups of liquid. Since my rice cooker came with a steam tray, I basically lay all the vegetables on this tray and let everything cook and steam at the same time. Meanwhile, cut the baby potatoes in quarters and toss with some olive oil, rosemary and black pepper. Place the potatoes to a sheet pan and spread out into one layer. Let the potatoes roast for about 30-40 minutes in the oven. For the sauce: whisk the tahini, tamari, ginger and water into a wonderful creamy sauce in a small cup. Once everything is done, serve in a bowl for a delicious and filling meal. Pour the sauce all over as you like. Enjoy!