Tomato Basil Quinoa Risotto is a comforting yet health-conscious twist on the traditional Italian classic. Instead of Arborio rice, this dish uses protein-rich quinoa, simmered slowly to a creamy, risotto-like consistency. Bursting with the richness of tomato, the freshness of basil, and the option of a dairy-free cheesy finish, it’s a versatile recipe that works as a satisfying main course or a vibrant side dish.
Why You’ll Love This Recipe
- Nutritious alternative: Quinoa adds complete plant-based protein and fiber, making it more filling and wholesome than traditional risotto.
- Dairy-free option: Nutritional yeast adds depth and cheesiness for those avoiding dairy, while Parmesan works for those who prefer a classic touch.
- Bold, fresh flavor: Tomato, basil, garlic, and lemon combine for a dish that’s both zesty and savory.
- Weeknight friendly: Ready in under 45 minutes, with simple ingredients and minimal effort.
- One-pot wonder: Easy cleanup and great for batch cooking or meal prep.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- olive oil
- small onion, finely chopped
- garlic cloves, minced
- quinoa, rinsed
- dry white wine (optional)
- canned diced tomatoes (with juices)
- vegetable broth
- tomato paste
- salt
- black pepper
- crushed red pepper flakes (optional)
- nutritional yeast or Parmesan cheese
- fresh basil, chopped (plus more for garnish)
- lemon juice
- optional: freshly grated Parmesan for topping
Directions
1. Sauté the Aromatics:
- In a large saucepan, heat the olive oil over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and cook for another 1 minute until fragrant.
2. Toast the Quinoa:
- Stir in the rinsed quinoa and cook for 2 minutes, allowing it to lightly toast.
- If using wine, pour it in and stir until mostly evaporated, deglazing the pan.
3. Simmer the Risotto:
- Add diced tomatoes (with their juices), tomato paste, vegetable broth, salt, pepper, and red pepper flakes.
- Stir well to combine and bring to a gentle boil.
- Reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the quinoa is tender and the mixture has thickened to a creamy consistency.
4. Finish the Dish:
- Remove from heat. Stir in nutritional yeast (or Parmesan), lemon juice, and chopped basil.
- Taste and adjust seasoning if needed.
5. Serve:
- Spoon into bowls and garnish with more fresh basil and optional grated Parmesan.
- Serve warm as a main dish or a side to roasted vegetables or grilled proteins.
Servings and timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Add greens: Stir in spinach or kale during the last 5 minutes of cooking for extra nutrients.
- Make it creamy: Add a splash of unsweetened almond milk or cashew cream before serving for a richer texture.
- Protein boost: Top with grilled chicken, sautéed mushrooms, or white beans for a more filling meal.
- Spicy version: Add an extra pinch of red pepper flakes or a dash of hot sauce.
- Herb swap: Try parsley, oregano, or thyme in place of basil for a different herb profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the texture. This dish is not ideal for freezing, as quinoa may become mushy upon thawing.
FAQs
Can I use red or tri-color quinoa?
Yes, but cooking time may vary slightly and the texture will be slightly firmer.
Is this dish vegan?
Yes, if made with nutritional yeast instead of Parmesan.
Can I make this ahead of time?
Absolutely. It reheats well and is ideal for meal prep.
What wine should I use if including it?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best.
Can I use fresh tomatoes instead of canned?
Yes, use about 1 ½ cups chopped fresh tomatoes, but you may need to add extra broth.
How can I make this even creamier?
Blend a small portion of the finished risotto and stir it back into the pot for extra creaminess.
Does the lemon juice make it sour?
No, it simply brightens the dish and balances the richness of the tomato and quinoa.
Can I make it without wine?
Yes, simply skip the wine and proceed directly to adding the tomatoes and broth.
What type of broth is best?
Vegetable broth adds depth and keeps the dish vegetarian-friendly, but chicken broth can also be used.
Is this dish gluten-free?
Yes, quinoa is naturally gluten-free, making this dish suitable for gluten-free diets.
Conclusion
Tomato Basil Quinoa Risotto delivers all the comfort and flavor of traditional risotto with a nourishing, modern twist. Whether you’re looking for a plant-based main dish or a colorful side, this recipe checks every box—simple, satisfying, and bursting with Mediterranean-inspired taste. It’s proof that healthy eating and indulgent flavor can absolutely go hand-in-hand.
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Tomato Basil Quinoa Risotto
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Tomato Basil Quinoa Risotto is a creamy, plant-based take on classic risotto, featuring slow-simmered quinoa, rich tomato flavors, and fresh basil. This healthy quinoa recipe is perfect for dairy-free comfort food lovers, ideal for cozy dinners or elegant sides.
Ingredients
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup quinoa, rinsed
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1/2 cup dry white wine (optional)
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1 (14.5 oz) can diced tomatoes, with juices
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2 cups vegetable broth
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1/4 cup tomato paste
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1 tsp salt (or to taste)
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1/4 tsp black pepper
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1/2 tsp crushed red pepper flakes (optional)
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1/4 cup nutritional yeast or Parmesan cheese
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1/4 cup fresh basil, chopped (plus more for garnish)
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2 tbsp lemon juice
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Optional: freshly grated Parmesan for topping
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Instructions
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In a large saucepan, heat olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
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Stir in rinsed quinoa and toast lightly for about 2 minutes.
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If using, pour in the white wine to deglaze and cook until mostly evaporated.
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Add diced tomatoes with juice, tomato paste, vegetable broth, salt, pepper, and red pepper flakes. Stir well and bring to a boil.
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Reduce heat and let simmer uncovered for 25–30 minutes, stirring occasionally, until quinoa is tender and the texture is creamy.
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Remove from heat. Stir in nutritional yeast or Parmesan, lemon juice, and fresh basil.
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Serve warm, topped with extra basil and optional Parmesan.
Notes
This dish can be made fully vegan using nutritional yeast. Great paired with a simple arugula salad or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course / Side Dish
- Method: Stovetop
- Cuisine: Vegetarian
