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.
Why This Quinoa Risotto Works
Like my Butternut Squash Risotto and Lobster Risotto, this quinoa risotto recipe feels indulgent, but I’ve lightened it up to make it healthy enough to enjoy any day of the week.
- Quick and easy: Quinoa risotto comes together in about 15 minutes, which is much faster than risotto made with rice.
- Healthier than traditional risotto: Quinoa adds plant-based protein and fiber.
- Creamy texture: Cheese and broth create that risotto-like consistency.
- Great for leftovers: This recipe is my favorite way to use leftover quinoa or sauce.
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.
Quinoa Risotto
Ingredients
- 4 cups cooked quinoa
- 1/4 cup pecorino romano or locetelli
- 1 cup homemade sauce
- 1/4 cup of chicken or vegetable stock
Instructions
- 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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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.
Serving Suggestions
If you’re serving this quinoa risotto as a side dish, here are some main dishes to pair it with.
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.
Is there something you can recommend as a substitute for tomato sauce. I’m trying to avoid tomatoes.
I love quinoa. This recipe sounds very tasty, I’m going to cook this right now
I just found the sauce form this recipe in your website: https://www.skinnytaste.com/filetto-di-pomodoro-1-ww-p/
There is just a broken link in this article.
Hello Gina , the link to the “homemade sauce” is broken. It seems the blog no longer exists. I would love to try this recipe but I can’t get my hands on the sauce! Where else can I find the recipe for this sauce?
I’m new here, I recently tried three of your recipes – I loved them. Looking forwards to trying this one soon!
Kind regards,
Paula
Thanks! It is working now.
Post Heart Attack diet does not allow cheese — any recommendations for substitutions?
I recently gave up eating meat and have been making a lot of yummy veg recipes. I love your site and have for years…im enjoying trying vegetarian recipes i've skipped over in the past. I made this last night and mixed in broccoli and asparagus….so delicious! my husband couldn't get enough of it. Thanks Gina…another great recipe!
This was really delicious. I used Classico pasta sauce, which tasted great. I also made half the recipe because there are only three of us.
This was so good – I overdid the sauce to quinoa recipe, but it was fantastic.
what type of quinoa are you using? I know there are different varities.
Can't you figure out the calorie counts on your own? Last time I checked, most foods have the calories listed on the package…once you have that info, it's not difficult to add and divide. Gina's great enough to come up with these awesome recipes, photograph them, and do the WW points calculations. Don't be so lazy.
I would love to make this..just need the cal count! 🙂
I would love to have the calorie information for this – thanks!
Would love the calorie count for this!
Can you also give the calorie break down for this dish? Thank you!
This is delicious…my 7 year old son loved it too! Do you have the specific nutritional information so I can calculate the new WW "points plus"? If not, no problem…I will continue to make this!
all the points are already in the recipes. right above the ingredients.. 7 pts for an 8 oz serving.
Yes, it might even triple in size. When I have extra, I use it in other dishes or add it to my soup.
I have a question! 🙂 I've never made quinoa before. Does it double in size like rice? So would 4 cups of cooked quinoa really be 2C uncooked? I just want to make sure I cook up the right amount for this recipe! Thanks!
You're welcome Carolynne, tastes like Pastina to me!
MMM! I have just made this for the 2nd time tonight. Absolutely delicious 😉 As I didn't have any homemade sauce, I just used canned tomato sauce and added spices! It was super good. I also added shrimp to it to get some protein. Thank you Gina for the lovely recipe!
I so love quinoa! Ive never tried it in risotto – thanks for the inspiration! I am always looking for new ways to use it!
Sounds like a great recipe. I found your blog from Lori at Recipe Girl and being a WW I am so excited. I am involved in a weight loss challenge with a bunch of quilter bloggers and I plan to link your blog in my next post!! Great to find you
Gina Oh that looks so good thanks for sharing.
I love using quinoa in place of other grains. I’ve made something similar to this dish using chicken and it was amazing.
I am so going to try this. We are becoming flexitarians, reducing the amt of animal protein we are consuming, and I understand this is a complete protein.
Thanks for both of the quinoa recipes!
Oh YUM!!!!!! I KNOW I would like this!