Mediterranean Grain Bowls (Panera Copycat)

In a small pot or saucepan, combine the brown rice, 1 cup of water, zest and juice of one lime, and ground coriander. Bring to a boil, then reduce to a simmer, cover, and cook for 25 minutes.
After 25 minutes, add quinoa and the remaining 1/2 cup of water. Stir to combine with the brown rice, cover, and continue to cook on low for 15 minutes or until the rice and quinoa are cooked and can be fluffed with a fork.
While the rice and quinoa are cooking, prepare the dressing. In a small bowl, add the tahini, lemon juice, a pinch of salt, and whisk to combine. Adjust the dressing’s thickness by adding a splash of water if needed; it should be creamy but not overly thick.
Once the rice and quinoa are cooked, remove them from the heat and start assembling the bowls.
Divide the rice and quinoa mixture evenly into two bowls. Layer with arugula, cherry tomatoes, cucumber, and olives. Optionally, top each bowl with grilled chicken. Add a dollop of hummus, Greek yogurt, a sprinkle of feta cheese, and a drizzle of the dressing.
These bowls can be served immediately or stored in the fridge for up to 3 days. If preparing them in advance, it’s best to add the hummus, yogurt, and dressing just before serving to maintain the freshness of the ingredients.