Easy Tomato & Basil Quinoa Risotto

This tomato and basil quinoa risotto for one person, only takes a little time and makes lunch or dinner very easy and very healthy! The recipe is gluten-free, but I put Mozzarella cheese, so if you are vegan or free of milk – just leave the cheese, mkay? This is just as good. Risotto quinoa is also a source of protein, antioxidants and suitable for weight loss.

Cook Time: 10 minutes

Easy Tomato & Basil Quinoa Risotto


  • 1 garlic clove
  • 1 cup cooked quinoa
  • handful basil
  • 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 arugula


  • some mozzarella
  • some parmesan


  1. 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.
  2. Chop the other two fresh tomatoes and zucchini.
  3. 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.
  4. Add zucchini and arugula – again mix well. Add some more olive oil.
  5. 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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