Cook the brown rice according to my Perfect Brown Rice directions. Halfway through the 30 minute cook-time, add the quinoa to the pot with the rice. Otherwise, follow the recipe as written.
On a rimmed bake sheet, toss the yellow squash, zucchini, poblano pepper, and corn in the olive oil. Season with a couple pinches salt and pepper. Bake at 400F for 25 minutes or until veggies are cooked and lightly browned.
Add the cooked veggies to the pot with the cooked rice and quinoa. Add salt, pepper, cheese, and cilantro. Taste for seasoning (I add 1 t salt, but I am a heavy salter).
I once made this and found I was out of queso fresco cheese. So I used feta as a substitute. ....Don't do that. Made the whole thing taste like feet.