Italian Quinoa & Brown Rice Bake

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Onions, garlic, fire-roasted tomatoes, fresh spinach, basil and pine nuts come together with gluten free Italian Quinoa & Brown Rice to make this meal taste amazing, not to mention healthy and satisfying on so many levels. With a little mozzarella here and some Parmesan there, this dish reaches a whole other level of cheesy goodness.

Ingredients

  • 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

Directions

Bring water to a boil in a medium-size saucepan and add packet of quinoa and brown rice. Stir and cook for 14 minutes, covered, until most all of the liquid has been absorbed. Remove lid, fluff quinoa mixture with a spoon, and set pan 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. Add spinach and gently stir until it wilts into the mixture, 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 bottom of a 9- or 10-inch baking dish that has been sprayed with nonstick cooking spray. Sprinkle with half of the mozzarella and Parmesan cheeses. Top with the remaining quinoa mixture and the rest of the cheeses. 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.

Adapted from www.beardandbonnet.com.

Serves 5 as a main course or 8 as a side-dish Print this Recipe

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