Tomato Basil Quinoa Risotto Recipe

About this recipe

A creamy and flavorful twist on traditional risotto, combining protein-rich quinoa with fresh tomatoes and aromatic basil.

Ingredients

• 114G Thai Taste Basil Leaves, 114G
• - Forest Whole Foods Organic White Quinoa
• 1 Kg Tomatoes 1kg
• NaN Aroy-D Coconut Milk
• 500G Great Scot Vegetable Broth Mix
• 1 L Olive Oil – Organic
• 100G Nutritional Yeast Flakes With Added B12, 100G
• 60G Toasted White Sesame Seeds, 60G
• 500 G Fresh Vine Tomato 500g
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove bitterness.
2. 2. Heat olive oil in a large pan over medium heat for about 1 minute.
3. 3. Add the quinoa to the pan and toast it lightly for 2-3 minutes, stirring often.
4. 4. Pour in the vegetable broth and bring it to a gentle boil, then reduce heat to simmer.
5. 5. Dice the tomatoes into small pieces and add them to the pan, stirring well.
6. 6. Cook the quinoa and tomatoes together for 15 minutes, stirring occasionally.
7. 7. Add the coconut milk to the pan and mix to create a creamy texture.
8. 8. Tear or chop the basil leaves and stir them into the risotto mixture.
9. 9. Season with salt, black pepper, and nutritional yeast, adjusting to taste.
10. 10. Continue to cook for an additional 5 minutes, stirring frequently until the quinoa is tender.
11. 11. Serve hot, garnished with a few fresh basil leaves for presentation.