Into a medium sized stove safe baking dish begin to heat your olive oil over medium heat. Add in your onions and garlic and cook down for around 10 minutes or until translucent. Stir often to avoid burning or turn the heart down to low. Add in farro, squash and zucchini and stir for another minute.
Into your baking dish add your unsalted vegetable broth, fresh tomato, fresh cilantro and season to your pallet and add your cayenne pepper or chili and coriander spice. Increase to high heat, bring to a simmer and reduce heat to low. You can now cover and cook for 25 minutes or until most of the liquid is absorbed and your farro is tender.
Once all your liquid is absorbed add your almond milk. Stir lightly and then top with cheese.
Bake at 350 degrees for 30 minutes. If you want to achieve that really golden look then you can broil for 2-5 minutes just before serving.
I suggest adding cilantro and chives as garnish, YUM!