This tomato quinoa risotto is creamy, cheesy, and comes together in about 15 minutes. By combining cooked quinoa with tomato sauce, Pecorino Romano cheese, and a splash of broth, you get an Italian-inspired side dish that’s faster and more nutritious than traditional risotto.
Traditional risotto can be time-consuming, which is why this shortcut version using cooked quinoa is so appealing. Swapping rice for quinoa means the dish is higher in fiber and protein than the classic version, while still delivering a creamy, satisfying texture.
Why It Works
- Quick and easy: Comes together in about 15 minutes — much faster than rice-based risotto.
- Higher in nutrients: Quinoa adds plant-based protein and fiber.
- Creamy texture: Cheese and broth create a risotto-like consistency.
- Great for leftovers: An ideal use for leftover cooked quinoa or tomato sauce.
Ingredients
- 4 cups cooked quinoa (any color works)
- 1 cup tomato sauce (homemade or a quality store-bought variety)
- 1/4 cup Pecorino Romano or Locatelli cheese, grated, plus more for topping
- 1/4 cup chicken or vegetable stock
Instructions
- In a medium saucepan, heat the tomato sauce and stock together.
- Stir in the cooked quinoa and grated cheese, mixing well until combined.
- Top with extra cheese if desired and serve immediately.
Prep: 5 minutes | Cook: 10 minutes | Serves: 4 (about 1 cup per serving)
Nutrition per serving: 284 calories, 47g carbohydrates, 11g protein, 6g fat, 4g fiber, 459mg sodium
Variations
- Stir in baby spinach or cooked vegetables like mushrooms or roasted broccoli.
- Serve as a base for grilled chicken to make it a complete meal.
- Add crushed red pepper flakes for heat.
- Substitute Parmesan for Pecorino Romano.
- Finish with fresh basil or parsley.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth to restore the creamy consistency.
Source: Tomato Quinoa Risotto: A 15-Minute, High-Protein Side Dish