| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 3g | 57g |
| sugars | fibre | protein | salt |
| 5g | 10g | 13g | 0.3g |
Why I Love Italian Farro and Quinoa with Vegetables
Let me share something amazing with you; one of my all-time favorite recipes, the Italian classic Farro and Quinoa with Vegetables. There’s something incredibly comforting yet undeniably healthy about this dish that makes my heart sing and my palate dance with joy. It’s, as if, a canvas of vibrant vegetables mingled with hearty grains, drizzled with velvety olive oil and adorned with meltingly delicious parmesan.
Embracing Healthy Comfort Food
Ever since I settled in sunny California, I fell in love with the bountiful harvests of the region. Fresh produce picked from local farmer’s markets combined with hearty grains gives this dish a distinctively Californian twist. The idea is to embrace the ethos of healthy eating, whilst never compromising on flavor. And this Mediterranean-inspired dish does it all. Inspired by chefs like Giada De Laurentiis, I love how I can bring the corners of the world into the comfort of my home through food.
Versatile and Delicious
One of the reasons I absolutely adore this recipe is its versatility. Farro and Quinoa with Vegetables can be served as a main dish; its hearty grains and variety of vegetables easily making it a meal in itself. Alternatively, it can be served as complementary side to a grilled chicken or fish dish. It’s similar to traditional vegetable-based Italian recipes, like Capponata or Italian Vegetable Bake, but with a unique, healthy twist. Either way, this delicious recipe is sure to leave you sated yet craving for more.
So, embrace the delightful fusion of Italian impressiveness and Californian freshness. Taste the charms of Farro and Quinoa with Vegetables and share the joy of healthy and comforting food with friends, family or even just a quiet dinner for one. It’s undeniably one of those recipes that feel like a gastronomic celebration in every bite.
What You’ll Need
- 1 cup of uncooked farro
- 1 cup of uncooked quinoa
- 3 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 medium-sized onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 cup of cherry tomatoes, halved
- 1/2 cup of fresh basil, chopped
- Salt and pepper to taste
- 1/2 cup of grated Parmesan cheese
Method
Step One
Begin by rinsing the farro and quinoa under cold water. Place both in a large saucepan and add the vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer. Cover the saucepan and let it cook for about 25-30 minutes, or until the grains are tender and have absorbed most of the broth.
Step Two
While the grains are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
Step Three
Add the chopped red and yellow bell peppers and chopped zucchini to the skillet. Sauté the vegetables until they are tender, about 5-7 minutes.
Step Four
Once the vegetables are cooked, add the halved cherry tomatoes, chopped fresh basil, and salt and pepper to taste. Stir to combine the ingredients and cook for another 2-3 minutes, or until the tomatoes have softened slightly.
Step Five
By this time, the farro and quinoa should be cooked. If there is any leftover broth in the saucepan, drain it off. Add the vegetable mixture to the saucepan with the grains and stir well to combine.
Step Six
Transfer the mixture to a serving bowl or individual plates. Sprinkle the grated Parmesan cheese over the top before serving. Enjoy your Farro and Quinoa with Vegetables, filled with healthy grains and brilliant colors!
