Easy Tomato & Basil Quinoa Risotto – GF, Vegetarian/Vegan Option Recipe
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.
- 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
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
- 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.
- Chop remaining vegetables: Dice the other two fresh tomatoes and the zucchini into small pieces to prepare for cooking.
- 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.
- 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.
- 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.
- 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.
- 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
