Roasted Tomato Quinoa with Basil Pesto

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    566
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!

recipe updated 16 Sep 2019

Ingredients

  • 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
    4
  • Extra virgin olive oil icon
    Extra virgin olive oil
    44ml (3 tbsp)
  • Quinoa icon
    Quinoa
    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
    Pesto
    300g (about 1¼ cups)
  • Fresh basil icon
    Fresh basil
    as needed

Tools

  • 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 - 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
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