Heat olive oil in a nonstick pan over medium-high heat. Add chopped garlic and toss for a minute or two, until fragrant.
Add broccolini and toss well. Let it cook down for 3-4 minutes, tossing gently, until it develops a light sear. Season with salt and pepper, then set aside.
While the broccolini is cooking, make your tahini dressing by adding the dressing ingredients to a small bowl and whisking well. Add salt and pepper to taste and add water as needed to thin it out.
Assemble the salad by first placing your quinoa and rice in a bowl. Next, add the broccolini and sliced radishes. Then, pour over the tahini dressing and toss gently to cover everything. Top with chopped Brazil nuts and serve immediately.