This tomato quinoa risotto is creamy and cheesy, and incredibly easy to make. Combine cooked quinoa with tomato sauce, Pecorino Romano cheese, and a splash of broth for an Italian-inspired side dish that comes together in minutes.
Traditional risotto can be time-consuming, which is why this shortcut version using cooked quinoa is such a practical alternative. It’s still creamy and rich, but much faster — and swapping rice for quinoa means it’s higher in fiber and protein than the classic version.
Why It Works
- Quick and easy: Comes together in about 15 minutes
- Healthier than traditional risotto: Quinoa adds plant-based protein and fiber
- Creamy texture: Cheese and broth create a risotto-like consistency
- Great for leftovers: An excellent use for leftover quinoa or tomato sauce
Ingredients
- 4 cups cooked quinoa (any color)
- 1 cup tomato sauce (homemade or a good store-bought variety)
- 1/4 cup Pecorino Romano or Locatelli cheese, grated (plus more for topping)
- 1/4 cup chicken or vegetable stock
Instructions
- In a medium saucepan, heat the tomato sauce and stock together.
- Stir in the cooked quinoa and grated cheese, mixing well until combined.
- Top with extra cheese if desired and serve immediately.
Prep: 5 minutes | Cook: 10 minutes | Total: 15 minutes | Yield: 4 servings (1 cup each)
Nutrition per serving: Calories: 284 | Carbohydrates: 47g | Protein: 11g | Fat: 6g | Saturated Fat: 5.5g | Cholesterol: 5mg | Sodium: 459mg | Fiber: 4g
Variations
- Stir in baby spinach or cooked vegetables such as mushrooms or roasted broccoli
- Serve as a base for grilled chicken to make it a complete meal
- Add crushed red pepper flakes for heat
- Substitute Parmesan for Pecorino Romano
- Finish with fresh basil or parsley
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth to loosen the texture.
Source: Tomato Quinoa Risotto: A Faster, Protein-Rich Take on a Classic