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Tomato & Basil Quinoa Risotto

Fresh, creamy, and bursting with Mediterranean flavors, this Tomato & Basil Quinoa Risotto is a healthy dinner that’s as comforting as it is nutritious. Made with protein-rich quinoa, juicy tomatoes, zucchini, basil, arugula, mozzarella, and Parmesan, it’s an easy recipe perfect for busy weeknights, meal prep, lunch ideas, or light dinner ideas. This wholesome dish delivers the creamy texture of traditional risotto with a healthier twist.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup cooked quinoa
  • 4 small to medium fresh tomatoes, diced
  • 3 sun-dried tomatoes, soaked for 30 minutes and chopped
  • 1 tablespoon olive oil
  • 1 small zucchini (or ½ large), diced
  • ⅓ cup fresh basil, chopped
  • ⅓ cup arugula, chopped
  • 1 garlic clove, minced
  • Mozzarella, to taste
  • Freshly grated Parmesan, to taste
  • Salt and black pepper, to taste

Instructions

  1. Cook the quinoa according to package directions if it is not already cooked.
  2. Soak the sun-dried tomatoes for 30 minutes, then drain and chop.
  3. Heat olive oil in a large skillet over medium heat.
  4. Sauté the zucchini for 4–5 minutes until tender.
  5. Add the garlic and sun-dried tomatoes and cook for 1 minute.
  6. Stir in the fresh tomatoes and cook until softened and juicy.
  7. Add the cooked quinoa and mix well with the vegetables.
  8. Fold in the basil and arugula until just wilted.
  9. Top with mozzarella and Parmesan and allow the cheese to melt.
  10. Serve immediately while warm.
  • Author: Emmy Carter
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: Use ripe tomatoes for the sweetest, richest flavor. Add a splash of vegetable broth if the quinoa becomes too dry while reheating. Finish with extra fresh basil and Parmesan just before serving for the best flavor.