Tomato Quinoa RisottoI 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

Serves 6

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.