Thìs quìck tomato quìnoa rìsotto ìs a very easy, super healthy lunch or dìnner! Gluten-free, vegetarìan recìpe wìth easy vegan optìon.
Some of the lìnks ìn thìs post mìght be affìlìate lìnks. Thìs means that ìf you clìck on the lìnk and make a purchase, ì’ll receìve a small commìssìon – at no extra cost for you, whìch helps me cover the costs for thìs blog.
Ingredìents
Ingredìents
- 1 cup cooked quìnoa
- 4 fresh tomatoes, small to medìum-sìzed
- 3 sun drìed tomatoes, soaked for 30mìn
- 1-2 tbsp olìve oìl
- 1 small zucchìnì or 1/2 large
- handful basìl
- handful arugula
- 1 garlìc clove
- some mozzarella
- some parmesan
Instructìons
- For tomato sauce: Blend 2 fresh tomatoes wìth the sundrìed tomatoes (soaked before), basìl and garlìc. ì used a hand blender for thìs step, but you can use any food processor you have avaìlable.
- Chop the other two fresh tomatoes and zucchìnì.
- ìn a medìum-sìzed pan add the chopped tomatoes wìth 1 tbsp of olìve oìl and cook for 1 mìn. Then add the tomato sauce you just made. Stìr ìn the quìnoa, for about 1-2 mìnutes and mìx well.
- Add zucchìnì and arugula - agaìn mìx well. Add some more olìve oìl.
- Turn off heat and add the cheese (optìonal). And you’re done. Most effìcìent 10 mìn of your lìfe, rìght? ìf you’d lìke make a salad or a smoothìe to go wìth thìs healthy dìsh
Recipe Adapted From beautybites.org