• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Quinoa risotto (quinotto) with roasted cherry tomatoes

    Published: Aug 16, 2013 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Quinoa risotto (quinotto) with roasted cherry tomatoes

    Quinotto - it's a funny name but this make over of risotto is absolutely delicious.  Gone is the stodginess usually associated with risotto as rice is replaced with quinoa for a lighter, healthier and protein packed alternative.

    I used to be a huge lover of risottos. HUGE! In fact I made them all the time when I was single, but after a while the stodginess of risotto got to me. I'd always feel a little bit sick and uncomfortable afterwards, and it was a good year before I made it again. A year later it was just as heavy as I remembered so I gave up and forgot all about risotto for a while.

    Then one day I decided to try using quinoa in place of rice and it worked beautifully and was a delicious and healthy lunch that I've made over and over again.

    My favourite way to eat quinoa risotto (quinotto) is with roasted cherry tomatoes. The sweet and slightly acidic cherry tomatoes are little flavour bombs, releasing their beautiful juices as you break them open. Coupled with peppery rocket and a few dollops of pesto it's a comforting dish you no longer need to feel guilty about enjoying. That's assuming you don't cover it in a mass of parmesan!

    Have you tried quinotto (quinoa risotto) before? What did you think of it?

    Quinoa risotto (quinotto) with roasted cherry tomatoes

    Recipe

    Quinoa risotto (quinotto) with roasted cherry tomatoes

    A delicious and healthy rice free risotto.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Course: Main Course, Salad, Side Dish
    Cuisine: vegetarian
    Keyword: Delicious Everyday, Quinoa risotto (quinotto) with roasted cherry tomatoes, Risotto
    Servings: 4 servings
    Calories: 456kcal
    Author: Oh My Veggies

    Ingredients

    • 250 g cherry tomatoes 1 ½ cups
    • 2 cloves of garlic paper on
    • 2 tbs olive oil
    • 4-5 cups of vegetable stock
    • 1 tbs butter
    • ½ brown onion diced
    • 1 ½ cups quinoa rinsed under running water for 2 minutes
    • ⅓ cup white wine optional
    • ¾ cup rocket leaves
    • salt and pepper
    • BASIL PESTO:
    • ½ cup basil leaves packed
    • 2 tbs cashews
    • 2 tbs grated parmesan cheese
    • 1 clove small of garlic
    • 1 ½ tbs olive oil
    • salt and pepper
    US Customary - Metric

    Instructions

    • Preheat the oven to 180 celsius (350 fahrenheit) and toss the cherry tomatoes and garlic in 1 tbs of olive oil and place in a small baking tray. Roast for 20 minutes or until tender and the skin has started to shrivel and split.
    • While the tomatoes are roasting place the basil leaves, cashews, garlic, parmesan and oil in a food processor. Pulse to combine.
    • Place a medium saucepan over a high heat and add the vegetable stock. Bring to a boil. Cover and reduce the heat to low.
    • Place a large saucepan over a medium heat and add the butter. Once the butter has melted add the onion and cook until translucent, about 5 minutes. Remove the garlic cloves from baking tray and squeeze the garlic from the paper and add to the onions. Squash the roasted garlic and cook for 1 minute. Add the quinoa and coat in the butter, onion and garlic mixture until the quinoa starts to turn translucent.
    • Add the wine and cook until it's absorbed. Add the stock, a ladle at a time, and cook until absorbed before adding another ladleful, stirring as you go. Once the quinoa is tender remove the saucepan from the heat and add the remaining 1 tbs of olive oil and half the cherry tomatoes. Stir, squashing the cherry tomatoes against the side of the saucepan to release their juices. Check the seasoning and adjust as necessary. Lastly add the rocket leaves and stir to combine before serving immediately with dollops of pesto.

    Nutrition

    Calories: 456kcalCarbohydrates: 50gProtein: 12gFat: 22gSaturated Fat: 4gCholesterol: 9mgSodium: 1017mgPotassium: 585mgFiber: 5gSugar: 4gVitamin A: 1165IUVitamin C: 17.1mgCalcium: 82mgIron: 3.9mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Strawberry Cupcakes with Caramelized White Chocolate
    Vanilla Bean Ice Cream with Homemade Ice Magic »

    Delicious Everyday, Gluten Free Vegetarian Recipes, Vegetarian Main Dishes, Vegetarian Recipes DE

    Reader Interactions

    Comments

    1. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      What a fabulous alternative to risotto, especially with the roasted tomatoes!

      Reply
    2. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      5 stars
      I had no idea it had a name of its own. This looks like something I should have on my own table. Gorgeous photos!

      Reply
    3. Sneh | Cook Republic says

      November 30, -0001 at 12:00 am

      Quinotto?? I like that very much 🙂 x

      Reply
    4. Sarah | The Sugar Hit says

      November 30, -0001 at 12:00 am

      I am IN LOVE with risotto, but also on a slight carb restriction at the moment! This looks like a perfect alternative. Especially now the weather is heating up.

      Reply
    5. thelittleloaf says

      November 30, -0001 at 12:00 am

      I have a soft spot for risotto but this looks delicious too! If you're looking for other rice alternatives, pearled spelt and barley are also delicious in risotto 🙂

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        I've made barley risotto before, and really loved it. I have actually been looking for pearled spelt here but haven't been able to find any. When I do I'll be sure to try it.

        Reply
    6. Peter G | Souvlaki For The Soul says

      November 30, -0001 at 12:00 am

      5 stars
      Quinotto??? Mmmm...this looks delish. And I get the stodginess of regular risottos. Love that you used cherry tomatoes here!

      Reply
    7. Kiran @ KiranTarun.com says

      November 30, -0001 at 12:00 am

      LOVE this lighter and healthier twist on quinotto. So yum!

      Reply
    8. Thanh @ eat, little bird says

      November 30, -0001 at 12:00 am

      The only time I tried quinoa was when I had invited a gluten-intolerant friend over for lunch and needed to make him a gluten-free alternative to the couscous which everyone else was eating. I followed the packet instructions and, unfortunately, it didn't work for me. I think it tasted too healthy! But I love your recipe for quinotto which sounds much more flavoursome. I have sent my friend a link to your recipe 🙂

      Reply
    9. Will Cotterill says

      November 30, -0001 at 12:00 am

      5 stars
      I love all the ingredients you have in this recipe Jennifer! Especially, it has garlic, I love garlic!;-) I'll try this at home!

      Reply
    10. Consuelo @ Honey & Figs says

      November 30, -0001 at 12:00 am

      I've never tried quinoa risotto, but I'm craving a big bowl of it after seeing your gorgeous pictures! This looks amazing and I love that it's lighter than average risotto. Love the cherry tomato addition as well! x

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media