Roasted Tomato Quinoa with Basil Pesto
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 56mins
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- Serves
- 6
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- Calories
- 566
When is risotto not a risotto? When it's a quinoa risotto! Grain free though there is nothing I don't like about rice risotto this is pretty delicious!
Inspired by: https://tenina.com/recipes/roasted-tomato-quinoa-with-basil-pestorecipe updated 12 Jan 2022
Ingredients
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- Red onion
- 1
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- Sundried tomato
- 50 g
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- Parmesan cheese
- as needed
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- Cherry tomatoes
- 500 g
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- Extra virgin olive oil
- as needed
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- Balsamic vinegar
- as needed
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- Coconut sugar
- 1 teaspoon
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- Pink himalayan salt flakes
- as needed
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- Garlic clove
- 4
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- Extra virgin olive oil
- 40 g
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- Quinoa
- 350 g
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- White wine
- 100 g
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- Chicken stock
- 700 g
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- Unsalted butter
- 50 g
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- Pesto
- 300 g
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- Fresh basil leaves
- as needed
Tools
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Oven
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Parchment paper
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TM5
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Baking pan - 13 x 9"
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Medium bowl
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Tm5 bowl
Step preview
- Pre-heat oven - 200°C
- Line a clean baking pan with parchment paper
- Place cherry tomatoes on the baking pan
- Drizzle with extra virgin olive oil and balsamic vinegar
- Sprinkle with coconut sugar and pink Himalayan salt flakes
- Roast - 15 min, 200°C
- Add red onion, garlic clove and extra virgin olive oil to the TM5 bowl
- Chop for 3 sec, speed 5
- Sauté for 5 min, Varoma, speed 1
- Then add quinoa and white wine to the TM5 bowl
- Cook for 5 min, Varoma, speed 1
- Then add chicken stock and sundried tomato to the TM5 bowl
- Cook for 16 min, 100°C, reverse speed 1
- Then add unsalted butter to the TM5 bowl
- Allow it to melt inside the Thermomix bowl while the risotto rests
- Place a good smear of pesto into each serving bowl
- Pour the risotto on top
- Garnish with the roasted tomatoes, basil leaves and a veritable blanket of parmesan
- Serve immediately