If you’re looking for a healthy side dish that’s packed with tons of flavor, this Easy One-Pot Tomato Basil Quinoa is the perfect choice.
It’s light yet satisfying, infused with fresh herbs, and comes together effortlessly in just half an hour. Whether you’re enjoying it as a main course or pairing it with your favorite protein, this dish is a great way to elevate your mealtime with minimal effort.
Why You'll Love This Recipe
- Simple & Quick – Made in just one pot, meaning fewer dishes to clean up.
- Nutrient-Dense – Quinoa is a complete protein, packed with essential amino acids and healthy fats.
- Versatile – Enjoy as a warm meal or transform leftovers into a tomato quinoa salad the next day.
- Plant-Based & Gluten-Free – Perfect for those following a plant-based diet or with dietary restrictions.
- Full of Flavor – A rich tomato base combined with fresh ingredients, red onion, and feta cheese for the best flavor.
Key Ingredients
Mirepoix
A classic combination of finely diced red onion, carrots, and celery. This forms the flavor foundation of the dish, adding depth and a slightly sweet aroma.
Better Than Bouillon
A vegetable broth alternative that enhances the umami flavor, creating a rich base for the quinoa to absorb.
Tomato Paste
A concentrated boost of tomato liquid that intensifies the taste and provides a vibrant color to the dish.
Seasonings & Herbs
A blend of black pepper, garlic powder, and fresh parsley enhances the dish with warmth and aromatic notes.
Tomatoes
Using heirloom tomatoes, grape tomatoes, or sweet cherry tomatoes adds a burst of freshness and a balance of acidity and sweetness.
Quinoa
Both white quinoa and red quinoa work beautifully. Cooking quinoa in vegetable stock infuses each grain with flavor, making it the perfect base for this dish.
Steps to Make It
- Sauté the Mirepoix – In a medium pot, heat extra virgin olive oil over medium heat and cook the diced red onion, carrots, and celery until softened.
- Add Tomato Paste & Seasonings – Stir in the tomato paste, garlic powder, black pepper, and teaspoon salt for a rich, aromatic base.
- Incorporate Tomatoes – Add fresh tomatoes and let them release their tomato juices as they soften.
- Cook the Quinoa – Stir in the dry quinoa, followed by cups of water or vegetable broth. Bring to a boil, then reduce to a simmer.
- Simmer & Fluff – Cover and cook for about 15 minutes or until the quinoa cooks and absorbs the liquid. Fluff with a fork.
- Garnish & Serve – Mix in chopped parsley and a splash of lemon juice or lime juice for a refreshing finish. Serve warm or at room temperature.
Variations & Substitutions
- Protein Boost – Stir in black beans or white beans for extra plant-based protein.
- Cheesy Upgrade – Sprinkle with vegan feta cheese or a vegan alternative.
- Make It a Burrito Bowl – Serve with dry beans, avocado, and a squeeze of lime.
- Instant Pot Friendly – Reduce liquid slightly and cook in an Instant Pot on high pressure for 1 minute, followed by a quick release.
FAQ
Q: Can I meal prep this dish?
A: Absolutely! Store leftovers in an airtight container and enjoy as a tomato quinoa salad the next day.
Q: What can I serve with this?
A: It pairs well with grilled vegetables, roasted chicken, or as a side for pasta dishes.
Q: Can I use a different type of grain?
A: Yes! You can substitute quinoa with farro, brown rice, or couscous.
Top Tip & Hint
For the best flavor, toast the dry quinoa for 2 minutes before adding liquid. This enhances its nutty taste and prevents sogginess.
Enjoy this simple, nourishing quinoa recipe that’s perfect for any occasion! 🍅🌿
Easy One-Pot Tomato Basil Quinoa Recipe
Ingredients
- Mirepoix
- ½ cup red onion diced
- ½ cup carrots diced
- ½ cup celery dicedA classic combination that forms the flavor foundation of the dish, adding depth and a slightly sweet aroma.
- Better Than Bouillon
- 1 tablespoon vegetable bouillon pasteA vegetable broth alternative that enhances the umami flavor creating a rich base for the quinoa to absorb.
- Tomato Paste
- 2 tablespoons tomato pasteA concentrated boost of tomato liquid that intensifies the taste and provides a vibrant color to the dish.
- Seasonings & Herbs
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup fresh parsley choppedA blend of spices and herbs enhances the dish with warmth and aromatic notes.
- Tomatoes
- 1 cup grape tomatoes halved
- Quinoa
- 1 cup dry quinoa white or red
- 2 cups vegetable stockCooking quinoa in vegetable stock infuses each grain with flavor making it the perfect base for this dish.
Instructions
- Sauté the Mirepoix – In a medium pot, heat 1 tablespoon extra virgin olive oil over medium heat and cook the diced red onion, carrots, and celery until softened.
- Add Tomato Paste & Seasonings – Stir in the tomato paste, garlic powder, black pepper, and salt for a rich, aromatic base.
- Incorporate Tomatoes – Add fresh tomatoes and let them release their tomato juices as they soften.
- Cook the Quinoa – Stir in the dry quinoa, followed by vegetable stock. Bring to a boil, then reduce to a simmer.
- Simmer & Fluff – Cover and cook for about 15 minutes or until the quinoa cooks and absorbs the liquid. Fluff with a fork.
- Garnish & Serve – Mix in chopped parsley and a splash of lemon juice or lime juice for a refreshing finish. Serve warm or at room temperature.
