Roasted Tomato Quinoa with Basil Pesto

For the full experience, make this recipe with the Drop Recipes app.

recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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!

Inspired by:

recipe updated 8 Jun 2020


  • Red onion icon
    Red onion
    1 (135g)
  • Sundried tomato icon
    Sundried tomato
    50g (about 2¾)
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Cherry tomatoes icon
    Cherry tomatoes
    500g (about 2½ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Balsamic vinegar icon
    Balsamic vinegar
    as needed
  • Coconut sugar icon
    Coconut sugar
    1 tsp (4g)
  • Sea salt icon
    Sea salt
    as needed
  • Garlic clove icon
    Garlic clove
  • Extra virgin olive oil icon
    Extra virgin olive oil
    44ml (3 tbsp)
  • Quinoa icon
    350g (about 2 cups)
  • White wine icon
    White wine
    100ml (½ cup)
  • Chicken stock icon
    Chicken stock
    700ml (3 cups)
  • Unsalted butter icon
    Unsalted butter
    50g (about 3½ tbsp)
  • Pesto icon
    300g (about 1¼ cups)
  • Fresh basil icon
    Fresh basil
    as needed


  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Medium bowl
  • kCook icon Tm5 bowl

Step preview

  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 sea salt
  6. Roast - 15 min, 200°C
  7. Add red onion, garlic clove and extra virgin olive oil to the TM5 bowl
  8. Fit TM5 bowl to TM5
  9. Chop - approx 3 sec, speed 5
  10. Sauté - approx 5 min, varoma, speed 1
  11. Then add quinoa and white wine to the TM5 bowl
  12. Cook - approx 5 min, varoma, speed 1
  13. Then add chicken stock and sundried tomato to the TM5 bowl
  14. Cook - approx 16 min, 100°C, reverse speed 1
  15. Then add unsalted butter to the TM5 bowl
  16. Let rest
  17. Add pesto to a clean medium bowl
  18. Pour the risotto into medium bowls
  19. Garnish the risotto with the roast tomatoes
  20. Garnish with fresh basil and parmesan cheese
  21. Serve immediately
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.