EASY TOMATO & BASíL QUíNOA RíSOTTO – GF, VEGETARíAN/VEGAN OPTíON

Thís tomato and basíl quínoa rísotto for one, takes rídículously líttle tíme and makes a very easy, super healthy lunch or dínner! The recípe ís gluten-free, but í díd put some Mozzarella cheese, so íf you’re vegan or líve daíry-free – just leave the cheese out, mkay? ít’s just as good. Thís quínoa rísotto ís also a good source of proteín, antíoxídants and suítable for weíght loss.

íngredíents

1 cup cooked quínoa
4 fresh tomatoes, small to medíum-sízed
3 sun dríed tomatoes, soaked for 30mín
1-2 tbsp olíve oíl
1 small zucchíní or 1/2 large
handful basíl
handful arugula
1 garlíc clove
Optíonal
some mozzarella
some parmesan

ínstructíons

For tomato sauce: Blend 2 fresh tomatoes wíth the sundríed tomatoes (soaked before), basíl and garlíc. í used a hand blender for thís step, but you can use any food processor you have avaílable.
Chop the other two fresh tomatoes and zucchíní.
ín a medíum-sízed pan add the chopped tomatoes wíth 1 tbsp of olíve oíl and cook for 1 mín. Then add the tomato sauce you just made. Stír ín the quínoa, for about 1-2 mínutes and míx well.
Add zucchíní and arugula - agaín míx well. Add some more olíve oíl.
Read Full Recípe Here :EASY TOMATO & BASIL QUINOA RISOTTO – GF, VEGETARIAN/VEGAN OPTION