I love quinoa, but better yet, I love that my carnivorous family likes it too! For a big family dinner yesterday I played around with an idea I had kicking around in my head. I wanted to make a Tomato Quinoa Risotto and that’s just what I did. It was pretty tasty! I hope you can see it under all that fresh basil from the garden I chopped up on top
Tomato Quinoa Risotto
1 cup quinoa
1 cup tomato sauce (great way to use leftover)
1 cup water or vegetable broth
1/2 medium onion, diced
5 cloves of garlic, chopped
1 1/2 cups diced Roma tomatoes
15 oz. of Cannelini beans (white kidney beans)
2 Tbsp. olive oil
salt and pepper to taste
fresh basil to garnish
In a medium pot, bring the tomato sauce and water to a boil and add the quinoa, reduce heat to medium low or to a simmer. Add in the onion and garlic after about 5 minutes. Continue to cook until all the liquid is absorbed. Should take about 20 minutes total.
Stir in the beans, tomatoes, olive oil, salt and pepper and let sit about 2 minutes to soften the tomatoes.
Serve with fresh chopped basil on top.