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!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Rinse the quinoa and brown rice under cold water to remove excess starch. Set aside.

Step 3

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.

Step 4

While the grains cook, heat olive oil in a large skillet over medium heat.

Step 5

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.

Step 6

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

Step 7

In a large mixing bowl, combine the cooked quinoa and rice mixture, sautéed vegetables, Italian seasoning, red pepper flakes, salt, and black pepper.

Step 8

Fold in 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese. Mix well.

Step 9

Transfer the mixture into a greased 9x13-inch baking dish. Spread it out evenly.

Step 10

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.

Step 11

Top with the remaining 1/2 cup of shredded mozzarella cheese.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the casserole is bubbly.

Step 13

Garnish with freshly chopped parsley before serving. Enjoy your Grainy Casserole!

Nutrition Facts

Serving size	2151.7 grams (2151.7g)

Amount per serving	% Daily Value*
Calories	2710

Total Fat 125.00g	160%
Saturated Fat 49.10g	246%
Polyunsaturated Fat 6.40g
Cholesterol 226mg	75%
Sodium 10608mg	461%
Total Carbohydrate 283.50g	103%
Dietary Fiber 26.50g	95%
Total Sugars 41.30g
Protein 118.20g	236%

Vitamin D 5IU	23%
Calcium 2036mg	157%
Iron 17mg	94%
Potassium 2901mg	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.

Source of Calories

Fat: 41.2%

Protein: 17.3%

Carbs: 41.5%