There’s something undeniably comforting about a warm bowl of risotto creamy, flavorful, and deeply satisfying. But traditional risotto, made with arborio rice, can feel heavy and carb-loaded for those trying to eat cleaner. That’s where Tomato Basil Quinoa Risotto comes in a lighter, protein-rich twist that keeps all the creamy goodness without the guilt.
This recipe perfectly blends nutty quinoa, fresh basil, and juicy tomatoes into a vibrant dish that feels indulgent yet wholesome. It’s ideal for a cozy dinner, a side dish, or even a meatless meal that still packs a satisfying punch of flavor and nutrition.
(If you’re on a journey to eat healthier every day, don’t miss this guide: 7 Day Clean Eating Meal Plan: Guide to Eating Healthy Every Day)
Why Quinoa Instead of Rice?
Unlike traditional risotto rice, quinoa cooks faster and brings a rich, nutty flavor along with complete plant-based protein. It’s also gluten-free and high in fiber, making it an excellent base for health-conscious eaters. Plus, it soaks up the tomato and basil flavors beautifully, creating a velvety texture that rivals any rice risotto.
Ingredients
For 2–3 servings:
- 1 cup quinoa (rinsed well)
- 2 cups vegetable broth (or water)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 ½ cups canned crushed tomatoes
- ¼ cup grated Parmesan cheese (optional for extra creaminess)
- ½ cup fresh basil leaves, chopped
- Salt and pepper, to taste
- 1 tsp dried Italian herbs (optional)
- A squeeze of lemon juice (for brightness)
Instructions
Step 1: Cook the Quinoa
In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to low heat and simmer for about 15 minutes until all the liquid is absorbed. Fluff with a fork and set aside.
Step 2: Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds, just until fragrant.
Step 3: Add the Tomatoes
Add cherry tomatoes to the skillet and cook until they start to soften and burst. Stir in crushed tomatoes and dried Italian herbs. Let the sauce simmer gently for 5–7 minutes until slightly thickened.
Step 4: Combine and Creamify
Add the cooked quinoa to the tomato mixture and stir until fully coated. If the mixture seems too thick, add a splash of warm broth. Gently fold in grated Parmesan (if using) to enhance the creaminess.
Step 5: Finish with Freshness
Turn off the heat, then stir in chopped basil and a squeeze of lemon juice. Season with salt and pepper to taste.
Step 6: Serve and Enjoy
Spoon the risotto into bowls, garnish with extra basil leaves, and serve warm.
Chef’s Tips
- For a vegan version, skip the Parmesan or replace it with nutritional yeast for a cheesy flavor.
- Add grilled chicken, shrimp, or roasted veggies on top for a more filling meal.
- Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to restore creaminess.
Nutrition Highlights
This Tomato Basil Quinoa Risotto isn’t just comforting — it’s also nourishing:
- High in protein and fiber to keep you full longer
- Packed with antioxidants from tomatoes and basil
- Lower in calories compared to traditional risotto
- Gluten-free and vegetarian-friendly
Final Thoughts
This creamy, flavorful Tomato Basil Quinoa Risotto is proof that comfort food can be healthy and easy to make. Whether you’re cooking for yourself, your family, or a dinner guest, this dish delivers restaurant-quality taste with the wholesome benefits of real, clean ingredients.
If you’re inspired to take your healthy eating further, check out the complete guide here:
👉 7 Day Clean Eating Meal Plan: Guide to Eating Healthy Every Day