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

This quick tomato quinoa risotto is a very easy, super healthy dinner! The recipe is gluten-free, but I did put some Mozzarella cheese, so if you’re vegan or live dairy-free – just leave the cheese out, mkay? It’s just as good. The quinoa risotto is also a good source of protein, antioxidants and is a great weight loss recipe.
Recipe by: www.beautybites.org


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


For tomato sauce: Blend 2 fresh tomatoes with the sundried tomatoes (soaked before), basil and garlic. I used a hand blender for this step, but you can use any food processor you have available.
Chop the other two fresh tomatoes and zucchini.
In a medium-sized pan add the chopped tomatoes with 1 tbsp of olive oil and cook for 1 min. Then add the tomato sauce you just made. Stir in the quinoa, for about 1-2 minutes and mix well.
Add zucchini and arugula - again mix well. Add some more olive oil.
Turn off heat and add the cheese (optional). And you’re done. Most efficient 10 min of your life, right? If you’d like make a salad or a smoothie to go with this healthy dish 🙂

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