Easy Tomato & Basil Quinoa Risotto – GF, Vegetarian/Vegan Option Recipe

Introduction

This Easy Tomato & Basil Quinoa Risotto is a vibrant, healthy twist on the classic risotto, packed with fresh flavors and wholesome ingredients. Perfect for a quick weeknight meal, it’s naturally gluten-free and can be made vegan by skipping the cheese. Enjoy a comforting dish that’s both nourishing and delicious.

Ingredients

• 1 cup quinoa, cooked
• 4 fresh tomatoes, small to medium-sized
• 3 sun-dried tomatoes, soaked for 30 minutes
• 1 tbsp olive oil
• 1 small zucchini or 1/2 large zucchini
• 1/3 cup fresh basil
• 1/3 cup arugula
• 1 garlic clove, minced
• Optional: some mozzarella
• Optional: some parmesan

Instructions

1. Step 1: Prepare the tomato sauce by blending 2 fresh tomatoes with the soaked sun-dried tomatoes, basil, and minced garlic. Use a hand blender or any food processor you have available.
2. Step 2: Chop the remaining 2 fresh tomatoes and the zucchini into small pieces.
3. Step 3: In a medium-sized pan, heat 1 tablespoon of olive oil and add the chopped tomatoes. Cook for 1 minute.
4. Step 4: Add the blended tomato sauce to the pan and stir in the cooked quinoa. Cook and mix well for 1–2 minutes.
5. Step 5: Add the chopped zucchini and arugula to the pan, mixing thoroughly. Drizzle a little more olive oil if desired.
6. Step 6: Turn off the heat and stir in the cheese if using. Serve immediately.

Tips & Variations

• Use fresh herbs like basil and arugula for bright, fresh flavor; swap arugula for spinach if preferred.
• For a vegan option, omit mozzarella and parmesan or use dairy-free alternatives.
• Try adding chopped bell peppers or mushrooms for extra veggies.
• Cook quinoa in vegetable broth instead of water to enhance the flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or broth to loosen the risotto as it warms. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with couscous, barley, or rice, but cooking times and liquid amounts may vary accordingly.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free when using quinoa and fresh ingredients. Just ensure any optional cheese you use is also gluten-free.

Easy Tomato & Basil Quinoa Risotto – GF, Vegetarian/Vegan Option Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

A quick and easy gluten-free tomato and basil quinoa risotto, perfect for a nutritious vegetarian or vegan meal. This recipe combines fresh and sun-dried tomatoes, fragrant basil, and tender zucchini cooked together with quinoa for a deliciously light and healthy dish.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup quinoa, cooked
• 4 fresh tomatoes, small to medium-sized
• 3 sun-dried tomatoes, soaked for 30 minutes
• 1 tbsp olive oil
• 1 small zucchini or 1/2 large zucchini
• 1/3 cup fresh basil
• 1/3 cup arugula
• 1 garlic clove, minced

Optional

• Some mozzarella (for topping)
• Some parmesan (for topping)

Instructions

1. Prepare the tomato sauce: Blend 2 fresh tomatoes with the soaked sun-dried tomatoes, basil, and minced garlic using a hand blender or any food processor available until smooth.
2. Chop remaining vegetables: Dice the other two fresh tomatoes and the zucchini into small pieces to prepare for cooking.
3. Sauté tomatoes: Heat 1 tablespoon of olive oil in a medium-sized pan over medium heat. Add the chopped fresh tomatoes and cook for about 1 minute to release their juices.
4. Add tomato sauce and quinoa: Pour in the blended tomato sauce and stir well. Then add the cooked quinoa, mixing everything together for 1-2 minutes so the quinoa absorbs the flavors.
5. Incorporate zucchini and arugula: Add the chopped zucchini and arugula, stirring them into the mixture. Drizzle additional olive oil as desired and mix well to combine all ingredients.
6. Finish with cheese (optional): Turn off the heat and stir in mozzarella or parmesan cheese if using, allowing it to melt slightly from the residual heat.
7. Serve and enjoy: Your tomato and basil quinoa risotto is ready. Serve warm for a delightful, gluten-free meal.

Notes

• Soaking sun-dried tomatoes softens them and enhances blending.
• You can substitute arugula with spinach or kale if preferred.
• For a vegan version, omit the optional cheese.
• Cook quinoa beforehand according to package instructions for best texture.
• Adjust olive oil amount according to taste and dietary preferences.

Keywords: quinoa risotto, tomato basil quinoa, gluten free risotto, vegetarian risotto, vegan quinoa dish, healthy quinoa recipe