Quinoa Risotto | Skinnytaste
This tomato quinoa risotto is creamy and cheesy, and it’s also incredibly easy to make. Combine cooked quinoa with filetto di pomodoro sauce, Pecorino Romano cheese, and a splash of broth for an Italian-inspired side dish that comes together in minutes.
Easy Quinoa Risotto Recipe
Traditional risotto can be time-consuming, which is why I love this shortcut version using cooked quinoa. It’s still creamy and rich, but it’s much faster and swapping the rice for quinoa means it’s higher in fiber and protein than the classic version. I love using my filetto di pomodoro in this simple side dish recipe, which adds lots of authentic Italian flavor.
Ingredients You’ll Need
Below are the ingredients for this quinoa risotto. See the recipe card for exact measurements.
- Cooked quinoa: You can use any color quinoa you like.
- Pecorino Romano or Locatelli cheese: Adds salty, savory flavor and creaminess.
- Tomato sauce: I like to use homemade sauce, but a good store-bought brand like Rao’s will also work.
- Chicken or vegetable stock: Try my homemade chicken broth or use store-bought.
Yield: servings
Serving Size: 1 cup
In a medium sauce pan, heat sauce and chicken stock.
Combine with cooked quinoa and grated cheese and mix well.
Top with extra cheese if desired.
Last Step:
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Serving: 1 cup , Calories: 284 kcal, Carbohydrates: 47 g, Protein: 11 g, Fat: 6 g, Saturated Fat: 5.5 g, Cholesterol: 5 mg, Sodium: 459 mg, Fiber: 4 g
How to Make Quinoa Risotto
This quinoa risotto comes together in just a few simple steps. See the recipe card at the bottom for printable directions.
- Warm the sauce: In a medium saucepan, heat the tomato sauce and stock until warm.
- Add the quinoa: Stir in the cooked quinoa and mix until heated through.
- Finish with cheese: Add the grated cheese and stir until creamy.
- Serve: Spoon into bowls and top with extra cheese if desired.
Variations
- Stir in baby spinach or cooked vegetables (like air fryer mushrooms or roasted broccoli).
- Serve this quinoa risotto as a base for grilled chicken breast to make it a meal.
- Add crushed red pepper flakes for heat.
- Use Parmesan instead of Pecorino Romano.
- Finish with fresh basil or parsley.
Storage and Reheating
- Refrigerator: Store leftover quinoa risotto in an airtight container for up to 4 days.
- To reheat: Warm on the stovetop or in the microwave with a splash of broth to loosen it up.
