Description
This Easy Tomato & Basil Quinoa Risotto is a quick, gluten-free, and vegetarian-friendly dish that combines the fresh flavors of ripe tomatoes, aromatic basil, and wholesome quinoa. With a vegan option by omitting the cheese, it’s a nutritious, satisfying meal that’s perfect for busy weeknights, delivering warmth and comfort in under 15 minutes.
Ingredients
Quinoa Base
- 1 cup quinoa, cooked
Tomato Sauce
- 2 fresh tomatoes
- 3 sun-dried tomatoes, soaked for 30 minutes
- 1/3 cup fresh basil
- 1 garlic clove, minced
Additional Vegetables
- 2 fresh tomatoes, chopped
- 1 small zucchini or 1/2 large zucchini, chopped
- 1/3 cup fresh arugula
Other Ingredients
- 1 tablespoon olive oil
- Some mozzarella cheese (optional)
- Some parmesan cheese (optional)
Instructions
- Prepare the tomato sauce: Blend 2 fresh tomatoes with the soaked sun-dried tomatoes, fresh basil, and minced garlic using a hand blender or food processor until smooth.
- Chop vegetables: Dice the remaining 2 fresh tomatoes and zucchini into small pieces for cooking later.
- Sauté tomatoes: In a medium-sized pan, heat 1 tablespoon of olive oil and add the chopped tomatoes. Cook for about 1 minute to soften.
- Add tomato sauce and quinoa: Pour the blended tomato sauce into the pan, stir well, then mix in the cooked quinoa. Cook and stir for 1-2 minutes to combine flavors.
- Incorporate zucchini and arugula: Add the chopped zucchini and arugula to the pan, stirring to mix thoroughly. Drizzle with a little more olive oil if desired.
- Finish with cheese: Turn off the heat and stir in mozzarella and parmesan cheeses if using, allowing them to slightly melt into the warm risotto.
- Serve: Dish out your quinoa risotto immediately for a fresh, flavorful meal.
Notes
- For a vegan version, omit the mozzarella and parmesan cheese or substitute with vegan cheese alternatives.
- Use fresh quinoa for best texture, and make sure it’s well rinsed before cooking to remove bitterness.
- Adjust the quantity of olive oil according to your taste and dietary preferences.
- You can substitute arugula with spinach or kale if preferred.
- Sun-dried tomatoes can be rehydrated in warm water or broth for more flavor.
- Serve with extra fresh basil or a drizzle of balsamic glaze for added freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
