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
Calories: 209kcal
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