Onions, garlic, fire-roasted tomatoes, fresh spinach, basil and pine nuts come together with gluten free Italian Quinoa & Brown Rice to make a healthy, satisfying meal bursting with flavor.
- 1 1/2 cups water
- 1 pkg Hodgson Mill Quinoa & Brown Rice - Italian
- 1 Tbsp. olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 14.5 oz can fire-roasted tomatoes
- 1 can cannellini beans, drained and rinsed
- 1/3 cup chicken broth
- 1 6-oz. bag fresh spinach
- 1/3 cup fresh basil, minced
- 1/3 cup pine nuts
- 1/2 tsp. salt
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Preheat oven to 375ºF. Prepare a 9 or 10-inch baking dish with nonstick spray.
Make Quinoa & Brown Rice according to package directions: bring water to a boil in a medium-size saucepan and add packet of quinoa & brown rice. Stir and cook for 15 minutes, covered, until most all of the liquid has been absorbed. Remove from heat and set aside.
Heat olive oil in a large skillet over medium heat and sauté onion for 4 to 5 minutes. Add garlic and sauté for 3 minutes more. Add tomatoes, beans and chicken broth to skillet and stir together; cook for 4 to 5 minutes or until warmed through. Stir in spinach until wilted, 1 to 2 minutes. Remove skillet from heat and set aside. Mix basil, pine nuts and salt in with quinoa and brown rice mixture until well combined. Add quinoa mixture to skillet and gently stir everything together. Spread half of the quinoa mixture into prepared baking dish. Sprinkle with half the cheeses. Add another layer with remaining quinoa mixture, then top with remaining cheese. Cover dish with aluminum foil and bake at 375° F for 20 minutes or until warmed through and bubbly. Remove foil and place dish under broiler for 1 to 2 minutes or until cheese is golden brown in spots.
Makes one 9- or 10-inch pan, about 6-8 servings
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