Start by bringing a large pot of water to a boil, then add salt and a splash of olive oil. Add the brown rice and simmer for about 20 minutes. Then add the basmati rice and quinoa, cover, and simmer for another 20 minutes until fluffy.

In a separate skillet, heat olive oil over medium heat. Sauté the chopped onion until golden brown (6-8 minutes). Stir in minced garlic and diced red bell pepper and cook for another 3-4 minutes.

Add the raw shrimp to the skillet and cook for 2-3 minutes until they begin to turn pink. Then stir in curry powder, red pepper flakes, turmeric, ground cumin, and black pepper.

Combine the shrimp mixture gently with the cooked rice and grains in a pot. Drizzle with lemon juice and saffron water, cover, and steam over low heat for about 25 minutes.

Fluff the Shrimp Rice with Herbs and garnish with cilantro, dill, and green onions.