Two-Part Quinoa and Farro Bowl with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A harmonious blend of nutty quinoa and chewy farro, roasted with seasonal vegetables and a tangy lemon-tahini dressing. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs uncooked quinoa, uncooked farro, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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 uncooked quinoa
• 1/2 cup uncooked farro
• 1 cup cherry tomatoes
• 1 medium, sliced 1/4-inch thick zucchini
• 2 tbsp olive oil
• 1, juiced and zest reserved lemon
• 2 tbsp tahini
• 2 tbsp, chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse quinoa and farro separately under cold water until water runs clear. Combine both in a saucepan with 1 3/4 cups water, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until tender and water absorbed.
2. Step 2: Toss cherry tomatoes and zucchini with 1 tbsp olive oil on a parchment-lined baking sheet. Roast at 400°F for 20 minutes until tomatoes burst and zucchini edges are golden.
3. Step 3: Whisk lemon juice, lemon zest, tahini, 1 tbsp water, and 1/2 tsp salt in a small bowl until smooth. Stir in parsley. Fluff cooked quinoa and farro with a fork, then fold in roasted vegetables and dressing until evenly coated.