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!