One-Pot Tomato Basil Quinoa with Cashew ‘Ricotta’
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 Zucchini ‘Pasta’
- One-Pot Vegan White Bean Shakshuka
- One-Pot Golden Lentil Curry
- One-Pot Lentil Taco Skillet
- One-Pot Coconut Mung Bean Stew
- One-Pot Spanish Quinoa
- One-Pot African Peanut Stew
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
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon fine sea salt
- 1 cup uncooked quinoa, rinsed
- 1 15-ounce can diced tomatoes, with their juices
- 2 cups vegetable broth
- 1 handful fresh basil, for serving
- cashew 'ricotta' and/or 'parmesan' , for serving
Instructions
- 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!
Notes
Nutrition Facts are an estimate and may vary depending on specific brands and ingredients you choose. They do not include cashew ricotta or parmesan.
Nutrition
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
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This looks delicious! I stick to only one brand of pre washed organic quinoa (Ancient Harvest) because it’s the only one that I can trust to be only a tad bitter. Anyway, wishing you happy travels and adventures across the pond! :)
That’s good to know! I usually just buy in bulk but I’ll have to check out Ancient Harvest to see how it compares. Thanks Jerilyn! :)
I love that this is a healthier version of my favorite comfort foods!! I definitely need to try the cashew ricotta!
It’s such a nice compliment and a great way to sub out cheese too :)
It feels like everyone is in Dublin right now, lol! It’s crazy crowded.
Garden fresh basil is the best!
Yes! I make sure to rinse mine every time. Thank you for the well wishes, Traci! <3
Looking forward to trying this recipe. I hope Dublin is treating you well! Coincidentally I leave about 30 minutes from Dublin. Hope you enjoy your visit.
I’m jealous that you live in Ireland! Such a beautiful place. We loved Dublin, I’m just sad we didn’t get to see more of the countryside.
It’s so fast, easy, nutritious, and delicious! Thank you
This sounds like the perfect lunch for this week. I have used Ancient Grains quinoa for years and years. I recently discovered sprouted quinoa. TruRoots sprouted quinoa. No need to rinse (but I still do) and NO bitter taste. Love, love, love it!
This sounds wonderful! I will definitely try this recipe!