Diverse Grain Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A colorful medley of quinoa, farro, and brown rice, tossed with roasted vegetables and herbs, reflecting the vibrant diversity of American communities. This american-inspired vegetarian (gluten free) ready in about 55 minutes pairs quinoa, farro, brown rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup quinoa
• 1/2 cup farro
• 1/2 cup brown rice
• 2 cups chicken broth
• 1 medium zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tsp fresh thyme
• 1/2 tsp fresh rosemary
• to taste salt
• to taste black pepper
• 1 lemon
• 1/4 cup fresh parsley

Instructions

1. Step 1: Rinse 1/2 cup quinoa, 1/2 cup farro, and 1/2 cup brown rice under cold water. In a saucepan, combine rinsed grains with 2 cups chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until tender. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
2. Step 2: Preheat oven to 400°F (200°C). Cut 1 medium zucchini into 1/2-inch cubes and slice 1 red bell pepper and 1 yellow bell pepper into thin strips. Toss with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp fresh thyme, 1/2 tsp fresh rosemary, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
3. Step 3: In a small bowl, whisk together juice of 1 lemon, 1/4 cup chopped fresh parsley, and a drizzle of olive oil. Add to cooked grains and roasted vegetables, then toss gently until combined. Season with additional salt and black pepper to taste. Serve warm or at room temperature for best flavor.