Mixed Grains Baked with Herbs Vegetables and Cheese
Elevate your dinner table with this hearty and wholesome recipe for Mixed Grains Baked with Herbs, Vegetables, and Cheese! A delightful medley of fluffy quinoa and nutty farro forms the base of this nutrient-packed casserole, perfectly complemented by sautéed zucchini, bell peppers, cherry tomatoes, and wilted spinach for a burst of vibrant flavors. Seasoned with fragrant dried oregano and thyme, then layered with a luscious blend of Parmesan and mozzarella cheese, this dish is baked to golden perfection. Perfect as a vegetarian main or a crowd-pleasing side, this flavorful bake is an easy yet impressive option for weeknight dinners or cozy gatherings. Rich in protein, fiber, and Mediterranean-inspired goodness, it’s a satisfying one-pan recipe that will leave everyone craving seconds!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 1 cup Farro
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 1 large Bell pepper, diced
- 1 cup Cherry tomatoes, halved
- 2 cups Fresh spinach
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Rinse the quinoa and farro under cold running water. In a medium saucepan, combine the rinsed grains with the vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer until the grains are tender and liquid is absorbed (approximately 20 minutes). Remove from heat and fluff with a fork.
While the grains are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the zucchini, bell pepper, and cherry tomatoes. Cook for 5-7 minutes until the vegetables are slightly tender.
Add the fresh spinach to the skillet and cook for 2 minutes, or until wilted.
Season the vegetable mixture with dried oregano, dried thyme, salt, and black pepper. Stir to combine and remove from heat.
In a large mixing bowl, combine the cooked grains with the vegetable mixture. Fold in the grated Parmesan cheese and half of the shredded mozzarella cheese. Mix thoroughly.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the remaining shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown on top.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy this nourishing and flavorful dish!
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 6082 mg | 264% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 40.6 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1709 mg | 131% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3727 mg | 79% | |
*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.
