Martha Stewart's Green Goddess Veggie Grain Bowl

With her new book "Martha Stewart's Very Good Things," the lifestyle guru is bringing you all her best, most creative ideas for you to live your best — and healthiest — life. She joined Dr. Oz to show him her Green Goddess Veggie Grain Bowl recipe, part of her Marley Spoon meal kit delivery service. Follow these steps to make your colorful and delicious bowl at home.

More Marley Spoon recipes:

Creamy Lemon Risotto with Zucchini and Mint

Black Bean Burger and Sweet Potato Fries

Vegetarian Cobb Salad with Mushroom "Bacon"

Vegan Minestrone with Farro & Spicy Sizzling Garlic

Large saucepan
Fine-mesh sieve
Medium saucepan
Microplan or grater
5 ounces Quick-cooking brown rice
3 ounces Tri-color quinoa
1/2 pound Green beans
1/4 ounce Fresh tarragon
1 Lemon
4 ounces Greek yogurt
1 Cucumber
6 ounces Watermelon radish
1 ounce Pepitas
2 Large eggs
Olive oil
Red wine vinegar (or apple cider vinegar)

Boil grains: Fill a large saucepan with salted water and bring to a boil. Add rice and cook, like pasta, for 7 minutes. Add quinoa to the rice and boil both together until tender, about 17 minutes more. Drain well in a fine-mesh sieve.

Cook eggs: Meanwhile, bring a medium saucepan of salted water to a boil. Carefully lower 2 large eggs into saucepan and cook for 6 minutes. Use a slotted spoon to transfer eggs to a bowl of ice water. Set aside to cool until step 6. Return water in saucepan to a boil.

Cook green beans: Trim green beans, then cut in half crosswise. Add green beans to boiling water and cook until bright green and crisp-tender, about 3 minutes. Drain, then rinse under cold water. Pat dry with paper towel.

Make dressing: Pick and finely chop tarragon leaves. Finely grate 1⁄2 teaspoon garlic. Finely grate all of the lemon zest and squeeze 2 teaspoons lemon juice into a small bowl. Cut any remaining lemon into wedges. To the small bowl with lemon zest and juice, stir in yogurt, grated garlic, and 2–3 teaspoons of the tarragon (depending on flavor preference).

Prep veggies: Halve cucumber lengthwise (peel if desired), then slice into thin half-moons. Trim ends from radish, halve, and very thinly slice into half-moons. In a medium bowl, whisk to combine 2 tablespoons oil, 1 tablespoon vinegar, and a generous pinch each of salt and pepper.

Finish & serve: To bowl with vinaigrette, add green beans, radishes, and cucumbers; toss to combine. Peel eggs and halve lengthwise. Serve half of the cooked grains (save rest for own use) topped with veggies, eggs, and a dollop of green goddess dressing. Top with pepitas an