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.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
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.
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.
Stir in the minced garlic and cook for another 1 minute until fragrant.
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.
Stir in the baby spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat.
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.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Let the casserole cool for 5 minutes before serving. Garnish with additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 136 mg | 46% | |
| Sodium | 6726 mg | 292% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 42.3 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1724 mg | 133% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3397 mg | 72% | |
*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.
