Mixed Grain Pilaf with Lemon-Herb Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A fragrant blend of quinoa, farro, and barley cooked with roasted vegetables and a bright lemon-herb finish for a wholesome side dish. This middle eastern-inspired vegetarian (gluten free) ready in about 45 minutes pairs quinoa, farro, pearl barley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, rinsed quinoa
• 1/2 cup farro
• 1/2 cup pearl barley
• 1 1/2 cups vegetable broth
• 1 medium, peeled and diced into 1/2-inch cubes sweet potato
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced red bell pepper
• 2 tbsp olive oil
• 1 tsp dried thyme
• 2 tbsp lemon juice
• 2 tbsp, chopped fresh dill
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Toss sweet potato, zucchini, and red bell pepper with 2 tbsp olive oil, 1 tsp dried thyme, salt, and pepper; spread on a baking sheet.
2. Step 2: Roast for 20-25 minutes until tender and slightly caramelized, stirring once halfway through.
3. Step 3: In a saucepan, combine quinoa, farro, barley, and 1 1/2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until liquid is absorbed and grains are tender.
4. Step 4: Fluff cooked grains with a fork, then stir in roasted vegetables, 2 tbsp lemon juice, and chopped dill and parsley. Season with additional salt and pepper if needed.