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
