One-Pot Tomato Basil Quinoa with Cashew ‘Ricotta’
One-Pot Tomato Basil Quinoa with Cashew ‘Ricotta’- less than 10 ingredients and 30 minutes for a healthy meal that’s packed full of plant-based protein!
Hello from Ireland! I made sure to prep several posts in advance for my time without a kitchen but this is the first one I’ve actually written since we left last week.
Our time in Dublin is more for work than pleasure since we are here for Brandon’s semiannual conference but we were able to take the first two days to get out and explore. It’s been a pleasant surprise to see how strong the plant-based movement is here! I have a long list of places to try and all of them have been incredible so far.
One peculiar thing I have noticed is that the quinoa is much smaller here. It almost looks uncooked but it’s not…weird. Regardless of how big your quinoa is, it’s sure to get the job done. ;)
Now I know not everyone enjoys the bitter flavor of quinoa but this recipe masks it pretty well. The tomatoes and herbs dominate making for the perfect light and easy stovetop meal.
I chose to keep it simple because quinoa is a complete protein meaning you don’t have to combine it with beans or tofu to get all of the amino acids you need. It’s a one stop shop.
The only thing I did add was the 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.
Of course if you want something a little more hearty you are welcome to add whatever you like. White beans would work great here.
With just one-pot, 10 ingredients and 30 minutes, you can whip up a healthy meal any day of the week. Cheers!
One-Pot Tomato Basil Quinoa with Cashew 'Ricotta'
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1 cup uncooked quinoa, rinsed
- 1 (15-ounce) can diced tomatoes
- 2 cups vegetable broth
- fresh basil, cashew ‘parmesan’ and cashew ‘ricotta’ for serving
In a large skillet, warm olive oil over medium heat. Add the onion, garlic, oregano, and salt. Cook for about 3 minutes, until onion is translucent.
Next add the rinsed quinoa, diced tomatoes (with their juices), and vegetable broth. Bring to a low boil, 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. Serve warm and enjoy!
Click here for ingredients and directions for cashew ‘ricotta’ and cashew ‘parmesan’.
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Hello for Ireland! Sounds like you’re settling in well with work and play! I loooove quinoa. It’s one of my go-to grains(ish). I find rinsing it prior to cooking gets rid of that bitter taste. This is such a delicious, simple lunch, side or main and your cashew ricotta is fabulous! Y’all have fun and I can’t wait to read all about your trip when you return! xo
Yes! I make sure to rinse mine every time. Thank you for the well wishes, Traci! <3
I’m going to use some of the fresh basil from my garden to make this! :)
Garden fresh basil is the best!
I’ve never made cashew ricotta, but I bet it’s amazing. Also, I feel like everyone I know went to Ireland this summer. It’s on my list of future places to see, so you better post pics when you get home. Have an awesome time!
It feels like everyone is in Dublin right now, lol! It’s crazy crowded.
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 :)
Greetings from India,
I am so happy that i stumbled upon your delicious blog. Looking forward to many more mouth watering recipes :)
We eat quinoa all the time now but for years I hated it!! haha Which cracks me up now. ANYWAY this sounds like a perfect meal! Have fun in Ireland!!
I love quinoa but sadly I’m the only one in the house that does. That means when I make this I’m eating it for lunch every single day, which is a bonus when I think about it. :) I’m so envious that your in Ireland — I hope you have a great trip!
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!