Hearty Quinoa & Orzo Bake

This comforting Quinoa & Orzo Bake combines the nuttiness of red and white quinoa with tender orzo, creating a hearty dish perfect for lunch or dinner. Combined with savory canned goods and spices, this one-pan meal is both satisfying and packed with flavor. Ideal for busy weeknights or meal prep, serve it alongside your favorite salad for a complete meal.
ingredients
- 1 cup orzo (2 packs)
- 1 cup mixed grains (long-grain rice, basmati, quinoa rice)
- 1 can chopped tomatoes
- 1 can coconut milk
- 1 can chickpeas, drained and rinsed
- 1 can baked beans
- 2 tbsp olive oil
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1 tsp Italian mixed herbs
- Salt and black pepper to taste
- 1 cup grilled peppers, chopped
- 1/2 cup pickled red cabbage
- 1 cup mixed beans, drained and rinsed
- 1/2 cup grated cheese (optional)
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
In a large pot, cook the orzo according to package instructions. Drain and set aside.
- 3.
In a separate large saucepan, heat olive oil over medium heat. Add garlic granules, smoked paprika, and mixed herbs, cooking for 1-2 minutes until fragrant.
- 4.
Stir in the chopped tomatoes and coconut milk, bringing the mixture to a simmer.
- 5.
Add in the chickpeas, baked beans, grilled peppers, and mixed beans. Mix well and season with salt and pepper to taste.
- 6.
Fold the cooked orzo into the mixture until evenly combined.
- 7.
Transfer the mixture to a greased baking dish and top with pickled red cabbage. If using cheese, sprinkle it over the top.
- 8.
Bake in the preheated oven for 25-30 minutes until heated through and slightly golden on top.
- 9.
Serve warm, garnished with fresh herbs if desired.