Roasted Tomato Quinoa with Basil Pesto
Serves
6
Total Time
56mins
Calories
566
When is risotto not a risotto? When it's a quinoa risotto! Grain free though there is nothing I don't like about rice risotto this is pretty delicious!
- Red onion1halved
- Sundried tomato50 gdrained
- Parmesan cheeseas neededgrated
- Cherry tomatoes500 g
- Extra virgin olive oilas needed
- Balsamic vinegaras needed
- Coconut sugar1 teaspoon
- Pink himalayan salt flakesas needed
- Garlic clove4
- Extra virgin olive oil40 g
- Quinoa350 grinsed, drained
- White wine100 g
- Chicken stock700 g
- Unsalted butter50 g
- Pesto300 g
- Fresh basil leavesas needed
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Line a clean baking pan with parchment paper
- 3. Place cherry tomatoes on the baking pan
- 4. Drizzle with extra virgin olive oil and balsamic vinegar
- 5. Sprinkle with coconut sugar and pink Himalayan salt flakes
- 6. Roast - 15 min, 200°C
- 7. Add red onion, garlic clove and extra virgin olive oil to the TM5 bowl
- 8. Chop for 3 sec, speed 5
- 9. Sauté for 5 min, Varoma, speed 1
- 10. Then add quinoa and white wine to the TM5 bowl
- 11. Cook for 5 min, Varoma, speed 1
- 12. Then add chicken stock and sundried tomato to the TM5 bowl
- 13. Cook for 16 min, 100°C, reverse speed 1
- 14. Then add unsalted butter to the TM5 bowl
- 15. Allow it to melt inside the Thermomix bowl while the risotto rests
- 16. Place a good smear of pesto into each serving bowl
- 17. Pour the risotto on top
- 18. Garnish with the roasted tomatoes, basil leaves and a veritable blanket of parmesan
- 19. Serve immediately
Method
Make this recipe in the Fresco Recipes App
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