Grainy Casserole
Elevate your weeknight dinners with this hearty and wholesome Grainy Casserole, a perfect medley of nutrient-packed quinoa and brown rice paired with sautéed veggies like zucchini, carrots, and wilted spinach. Baked to golden perfection under a melty layer of mozzarella, Parmesan, and buttery breadcrumbs, this dish combines comfort food vibes with a healthy twist. Flavored with Italian seasoning and a touch of red pepper flakes for subtle heat, it’s a protein-rich, vegetarian-friendly recipe that’s easy to prepare yet irresistibly satisfying. Ideal for meal prep or feeding a crowd, this casserole is a one-dish wonder packed with flavor, texture, and goodness. Garnish with fresh parsley for that final touch and enjoy every bite!
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Recipe Information
Ingredients
- 1 cup quinoa
- 1 cup brown rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 2 medium carrot
- 1 medium zucchini
- 2 cups baby spinach
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons butter
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Rinse the quinoa and brown rice under cold water to remove excess starch. Set aside.
In a medium saucepan, combine the quinoa, brown rice, and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the grains are cooked and the broth is absorbed.
While the grains cook, heat olive oil in a large skillet over medium heat.
Dice the onion, mince the garlic, and chop the carrots and zucchini. Add them to the skillet and sauté for 5-7 minutes, until the vegetables are softened.
Stir in the baby spinach and cook for another 2 minutes, until wilted. Remove the skillet from heat.
In a large mixing bowl, combine the cooked quinoa and rice mixture, sautéed vegetables, Italian seasoning, red pepper flakes, salt, and black pepper.
Fold in 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese. Mix well.
Transfer the mixture into a greased 9x13-inch baking dish. Spread it out evenly.
In a small bowl, combine breadcrumbs with melted butter and the remaining 1/4 cup of Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Top with the remaining 1/2 cup of shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the casserole is bubbly.
Garnish with freshly chopped parsley before serving. Enjoy your Grainy Casserole!
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 10608 mg | 461% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 41.3 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2036 mg | 157% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2901 mg | 62% | |
*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.
