This tomato quinoa risotto is creamy, cheesy, and super easy to make. Mix cooked quinoa with Filetto di Pomodoro sauce, Pecorino Romano cheese, and broth for an Italian-inspired side dish that’s ready in minutes.
Easy Quinoa Risotto Recipe
Traditional risotto can be time-consuming, so I love this shortened version using cooked quinoa. It’s still creamy and rich, but it’s a lot faster, and swapping the rice for quinoa makes it higher in fiber and protein than the classic version. I love using filetto di pomodoro to add authentic Italian flavor to this simple side dish recipe.
Why This Quinoa Risotto Works
Like my Butternut Squash Risotto and Lobster Risotto , this quinoa risotto recipe is comforting yet healthy enough to be enjoyed any time of the week.
- Quick and easy: Quinoa risotto is ready in about 15 minutes, which is much faster than rice risotto.
- It’s healthier than traditional risotto. Quinoa has added plant protein and fiber.
- Creamy texture: The cheese and broth create a risotto-like consistency.
- Great for leftovers: This recipe is my favorite way to use up leftover quinoa or sauce.
materials needed
Below are the ingredients for this quinoa risotto. See recipe card for exact measurements.
- Cooked Quinoa: You can use any color of quinoa you like.
- Pecorino Romano or Locatelli Cheese: It adds a salty, savory, and creamy feel.
- Tomato Sauce: I like to use homemade sauce, but a good store brand like Rao’s will also work.
- Chicken or Vegetable Stock: Try my homemade chicken broth or use store bought.
produce: night soil
Serving Size: 1 cup
Heat sauce and chicken stock in a medium sauce pan.
Add the cooked quinoa and grated cheese and mix well.
Top with additional cheese, if desired.
Final step:
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clothing material: 1 cup , calorie: 284 calorie, carbohydrate: 47 g, protein: 11 g, province: 6 g, Saturated Fat: 5.5 g, Cholesterol: 5 mg, sodium: 459 mg, fiber: 4 g
How to make quinoa risotto
This quinoa risotto is ready in just a few simple steps. See recipe card below for printable instructions.
- Heat the sauce: Heat tomato sauce and stock in a medium saucepan until warm.
- Add quinoa: Add cooked quinoa and mix until heated through.
- Finish with cheese: Add the grated cheese and stir until creamy.
- provide: Spoon into bowls and top with additional cheese, if desired.
strain
- Stir in baby spinach or cooked vegetables (such as air fryer mushrooms or roasted broccoli).
- Make this quinoa risotto into a meal with a grilled chicken breast base.
- Add crushed red pepper flakes for heat.
- Use Parmesan cheese instead of Pecorino Romano.
- Finish with fresh basil or parsley.
Storage and reheating
- refrigerator: Store leftover quinoa risotto in an airtight container for up to 4 days.
- To reheat: Heat it on the stovetop or in the microwave and sprinkle with broth to loosen it.
