This one pot quinoa recipe could not be more simple to make and is full of taste. It takes about 20 minutes to cook but you can just let it bubble away unwatched while you get on with something else.
As quinoa is a seed this is grain-free and gluten-free so a perfect high carbohydrate alternative to pasta and rice. Quinoa contains all of the essential amino acids and is high in protein. Also suitable for vegan, dairy-free, plant-based and general healthy diets.
One-pot Tomato Basil Quinoa Recipe
- Total time: 25m
- Yield: 4 servings
- Calories: 420 cal
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- 1 3/4 cups / 300g Quinoa
- 3 cups / 450g Cherry Tomatoes, quartered
- 4 cups / 1 litre Water
- 1 large Onion, thinly sliced
- 4 cloves of Garlic, thinly sliced
- 2 heads of Basil
- 1 tbsp Seaweed
- 1 tbsp Italian Herbs
- ½ tsp Cayenne Pepper
- a pinch of Black Pepper
- Olives, Olive oil, Nutritional yeast and Fresh Basil – optional garnishes
- Place everything in a pan and bring to a boil.
- Reduce to a simmer, cover and cook for 15-20 mins until soft and fluffy. Stir half way through.
- Fluff the quinoa with a fork and serve with the garnishes.
- Store any leftovers in the fridge and enjoy within three days.
One-pot Tomato Basil Quinoa Video Recipe
I didn’t rinse my quinoa as the type that you find in the UK is generally prewashed and ready to cook. Rinsing again washes away some of the natural starches that help to thicken. However some quinoa is sold unwashed so does require rinsing first to take away the bitterness.
In this recipe I like to add a small amount of seaweed to season rather than salt. Seaweed is high in many nutrients and vitamins and I try to include a spoonful here and there in recipes to boost nutritional content and subtly enhance the taste. I’m using a mixture of nori, sea lettuce in dulse but you can use any seaweed that you prefer.
This recipe could be cooked in a slow cooker if you prefer and will take about 6-8 hours.
Sometimes the tomatoes available in the winter in the UK are a bit bland and this warm hearty dish is what I crave on cold days. When the tomatoes are lacking in flavour then add a few tablespoons of tomato puree to up the flavour.
Mixed herbs are high in calcium, antioxidants and iron. They’re great to have around the house as it can be difficult to keep fresh herbs alive and away from slugs in the garden. I’m using mixed Italian herbs – a combination of Basil, Thyme, Oregano Rosemary. You can use any herbs that you like or just replace with extra fresh herbs.
Don’t do what I did in the video and use a two-litre pan to cook something about two litres. Use a large pan about six litres as you don’t want any of the liquid bubbling over and losing some of the flavour. As this recipe is full of natural ingredients you may need to add some more water.