One-Pot Tomato Basil Quinoa with Cashew ‘Ricotta’- all you need is 10 ingredients and 30-minutes for a healthy meal that’s perfect for summertime! (vegan + gluten-free)
We’re back with another easy one-pot meal! This one checks all of the boxes.
- It’s quick
- It features quinoa for a complete source of protein
- You can eat it from a bowl (AKA it’s great to take outside)
- It includes fresh basil because…SUMMER
To top it off I added the same cashew ‘ricotta’ that I used for my One-Pot Summer Vegetable Skillet Lasagna. This boosts the amino acid profile while also adding in some healthy fats and a rich, satisfying texture to please your tastebuds. But don’t worry, if you’re not up for making cashew ‘ricotta’ you can substitute whatever kind of cheese suits your fancy.
One-Pot Tomato Basil Quinoa Ingredients
- Olive Oil– We’ll need just one tablespoon of oil to sauté the vegetables with. You can substitute a splash of vegetable broth to keep the recipe oil-free.
- Onion and Garlic- These two create our flavor base.
- Dried Oregano- Dried oregano enhances the flavor of the dish.
- Quinoa- Both red or white quinoa work for this recipe, as they taste similar.
- Diced Tomatoes- Using canned or jarred diced tomatoes helps the recipe come together fast. That said you could use a pint of cherry or grape tomatoes, if desired.
- Vegetable Broth- Be sure to use a quality broth for the best flavor. I like to make my own using Better Than Bouillon.
- Fresh Basil- Fresh basil really makes this dish so please don’t skip it!
- Cashew ‘Ricotta’ and ‘Parmesan’- To bring everything together, a creamy topping like cashew ricotta or a melty mozzarella that you can broil at the end is best. You can also find tofu-based ricotta at the store for a nut-free option.
How to Make One-Pot Tomato Basil Quinoa
- Warm oil in skillet. Add onion and sauté until translucent. Add garlic and dried oregano, and cook for a few minutes more.
- To the skillet, add quinoa, tomatoes and broth.
- Cover and cook for 20-30 minutes, until tender.
- Serve warm with desired toppings, and enjoy!
Add More Protein
White beans make a great addition to this dish. Simply stir them in at the end and cook until heated through.
The quinoa also makes a great base for your favorite cooked protein, whether that be meatless chick’n, eggs, or seafood.
More One-Pot Meals
One-Pot Tomato Basil Quinoa with Cashew ‘Ricotta’
All you need is 10 ingredients and 30-minutes for a healthy meal that’s perfect for summer! (vegan + gluten-free)
Servings: 4 people
-
In a large skillet, warm olive oil over medium heat. Add the onion and cook for about 5-minutes, until translucent. Add the garlic, oregano, and salt. Cook for about 3 minutes more.
-
To the skillet, add the rinsed quinoa, diced tomatoes (with their juices), and vegetable broth. Bring to a simmer, cover with a lid and cook for about 20-30 minutes, stirring intermittently. When it’s finished the quinoa will be soft and most of the liquid will have absorbed.
-
Garnish with fresh basil and cashew ricotta (or desired cheese). Serve warm and enjoy!
Nutrition Facts are an estimate and may vary depending on specific brands and ingredients you choose. They do not include cashew ricotta or parmesan.
Calories: 209kcal, Carbohydrates: 32g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 765mg, Potassium: 296mg, Fiber: 4g, Sugar: 2g, Vitamin A: 271IU, Vitamin C: 3mg, Calcium: 39mg, Iron: 2mg
