Tomato Quinoa Risotto
This tomato quinoa risotto is creamy and cheesy, and it’s also incredibly easy to make. Combine cooked quinoa with filetto di pomodoro sauce, Pecorino Romano cheese, and a splash of broth for an Italian-inspired side dish that comes together in minutes.
Ingredients · Servings 4
- 4 cups cooked quinoa
- 1/4 cup pecorino romano or locetelli
- 1 cup homemade sauce
- 1/4 cup of chicken or vegetable stock
Method · 15 min
- In a medium sauce pan, heat sauce and chicken stock.
- Combine with cooked quinoa and grated cheese and mix well.
- Top with extra cheese if desired.
Easy Quinoa Risotto Recipe
Traditional risotto can be time-consuming, which is why I love this shortcut version using cooked quinoa. It’s still creamy and rich, but it’s much faster and swapping the rice for quinoa means it’s higher in fiber and protein than the classic version. I love using my filetto di pomodoro in this simple side dish recipe, which adds lots of authentic Italian flavor.
Below are the ingredients for this quinoa risotto. See the recipe card for exact measurements.
- Cooked quinoa: You can use any color quinoa you like.
- Pecorino Romano or Locatelli cheese: Adds salty, savory flavor and creaminess.
- Tomato sauce: I like to use homemade sauce, but a good store-bought brand like Rao’s will also work.
- Chicken or vegetable stock: Try my homemade chicken broth or use store-bought.
