Vegetable Two Grain Casserole

Packed with bold Mediterranean flavors and wholesome ingredients, this Vegetable Two Grain Casserole is a perfect harmony of hearty quinoa and nutty farro, simmered to perfection in vegetable broth. A colorful medley of sautéed onion, garlic, spinach, and vibrant veggies like zucchini, carrots, and red bell pepper mingle with juicy diced tomatoes, dried herbs, and a melty blanket of mozzarella and Parmesan cheese for a dish that's equal parts nutritious and comforting. Ideal for meal prepping or a vegetarian weeknight dinner, this easy casserole comes together in under 75 minutes and serves up six generous portions. Serve it as a standalone dish or pair it with a crisp green salad for a well-rounded, satisfying meal.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 0.5 cup Quinoa
• 0.5 cup Farro
• 3 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 1 Carrot, diced
• 1 Zucchini, diced
• 1 Red bell pepper, diced
• 3 cups Baby spinach
• 15 ounces Canned diced tomatoes
• 0.5 cup Parmesan cheese, grated
• 1 cup Mozzarella cheese, shredded
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.

Step 2

Rinse the quinoa and farro under cold water. In a medium saucepan, combine them with 3 cups of vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes or until both grains are tender and the liquid is absorbed. Set aside.

Step 3

While the grains cook, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.

Step 4

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

Add the diced carrot, zucchini, and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 6

Stir in the baby spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat.

Step 7

In a large mixing bowl, combine the cooked quinoa and farro with the sautéed vegetables, canned diced tomatoes (with juices), Parmesan cheese, dried oregano, dried basil, salt, and black pepper. Mix well to combine.

Step 8

Transfer the mixture to the prepared casserole dish and spread it out evenly.

Step 9

Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.

Step 10

Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Step 12

Let the casserole cool for 5 minutes before serving. Garnish with additional Parmesan cheese, if desired.

Nutrition Facts

Serving size	(2065.1g)

Amount per serving	% Daily Value*
Calories	1996.7

Total Fat 92.2g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 8.4g
Cholesterol 136.5mg	0%
Sodium 6725.9mg	0%
Total Carbohydrate 209.9g	0%
Dietary Fiber 37.5g	0%
Total Sugars 42.3g
Protein 87.1g	0%

Vitamin D 0IU	0%
Calcium 1723.7mg	0%
Iron 16.2mg	0%
Potassium 3396.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 17.3%

Carbs: 41.6%