Thoughts on subbing out the rice for quinoa or something a little more nutrient-filled?

Since the grain component is used in cooked form, I think you could use whatever you wanted. How about brown or wild rice, kasha, cracked wheat, or bulger wheat?

Or perhaps a mixture of farro and quinoa, or farro, barley (so much protein), and quinoa. I had not thought to make this recipe, but with those substitutions, I'm thinking I might. ;o)

I think I'd try something like farro or barley or even brown rice.

Me? I'd go for farro. It's nutricious and low-glycemic compared to rice.