Creamy Tomato & Basil Quinoa Risotto in Just 10 Minutes

This Tomato & Basil Quinoa Risotto is a quick and healthy dinner option that provides comfort and flavor in just 10 minutes.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Risotto

2 cups Pre-cooked Quinoa Base of the dish, providing protein and fiber.
2 whole Fresh Tomatoes Adds freshness and moisture.
1 cup Sun-Dried Tomatoes Intensifies tomato flavor; soak if not oil-packed.
2 tablespoons Olive Oil Enhances flavor and aids in sautéing.
1 medium Zucchini Adds texture; can be swapped for spinach.
1 bunch Fresh Basil Provides fresh herby flavor.
1 cup Arugula Adds a peppery taste; optional.
1-2 cloves Garlic Boosts depth; adjust based on preference.

Optional Creaminess

1 cup Mozzarella Adds creamy finish; can be omitted.
1/2 cup Parmesan Provides umami flavor; omit for dairy-free.

Equipment

Medium-sized pan

Method

Step-by-Step Instructions

Blend 2 fresh tomatoes with soaked sun-dried tomatoes, basil, and minced garlic until smooth. Set aside.
Chop remaining fresh tomatoes and one medium zucchini into small pieces.
Heat 2 tablespoons of olive oil in a medium pan. Sauté chopped tomatoes for about 1 minute until softened.
Stir in prepared tomato sauce and 2 cups of pre-cooked quinoa. Mix for about 1-2 minutes.
Fold in chopped zucchini and arugula, cooking for an additional 2-3 minutes until zucchini softens.
Remove from heat, sprinkle with mozzarella or parmesan if desired. Let sit for a minute before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 300mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Use fresh ingredients for the best flavor. Customize veggies as needed.

Tried this recipe?

Let us know how it was!