Bring a large pot of water to a boil. Add 1 tablespoon of salt and a drizzle of olive oil. Cook brown basmati rice for 20 minutes.

Add rinsed quinoa and basmati rice to the pot. Cook for an additional 20 minutes until fluffy and tender.

In a separate pan, heat 2 tablespoons of olive oil. Sauté chopped onion until golden brown, then add minced garlic and thinly sliced red bell pepper, cooking for another 2 minutes.

Add cleaned shrimp to the vegetable mixture, sautéing for about 4-5 minutes until pink and opaque. Season with curry powder, red pepper flakes, turmeric, cumin, and black pepper.

Layer half of the rice and quinoa mixture at the bottom of a heavy-bottomed pot, followed by the sautéed shrimp and vegetables, then top with remaining rice mixture. Drizzle with lemon juice and saffron water.

Set pot on medium-high heat for 5 minutes to create steam, then reduce to low and steam for 25 minutes.

Fluff rice gently with a fork. Serve hot, garnished with fresh cilantro, dill, and sliced green onions.