Roasted Tomato Quinoa with Basil Pesto

Name: Thermomix recipe: Roasted Tomato Quinoa with Basil Pesto
Prep time: 15 min
Cook time: 25 min
Ingredients: 500 Grams cherry, grape or multi-coloured mini tomatoes; Drizzle Extra Virgin Olive Oil (EVOO); Drizzle balsamic vinegar; 1 Teaspoon coconut sugar; pink salt flakes to taste; 1 Batch Hey Pesto; 350 Grams white quinoa; 1 red onion, halved; 3–4 cloves garlic; 40 Grams Extra Virgin Olive Oil (EVOO); 100 Grams white wine; 700 Grams liquid stock; 50 Grams semi sundried tomatoes, drained; 50 Grams unsalted butter; A few basil leaves to garnish; Plenty of freshly grated parmesan to taste

Make on Fresco

Serves 6 Prep Time 15 minutes Cook Time 25 minutes Rated:

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Well, what can I say? This recipe is more filling than a rice risotto, more delicious than I ever imagined, and completely beautiful – we eat with our eyes after all. I just love this recipe. If you don’t have white quinoa, go wild with the black or red; it will look even more rustic and nourishing than this version. Cooking times may vary with different colours of quinoa, so please bear this in mind if using alternatives. Add cooking time until the quinoa seed, has burst and is soft. As for that pesto...go for it. The more the merrier, and greener, and prettier, and tastier!

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Need

500 Grams cherry, grape or multi-coloured mini tomatoes
Drizzle Extra Virgin Olive Oil (EVOO) BUY
Drizzle balsamic vinegar
1 Teaspoon coconut sugar
pink salt flakes to taste BUY
1 Batch Hey Pesto Recipe
350 Grams white quinoa
1 red onion, halved
3–4 cloves garlic
40 Grams Extra Virgin Olive Oil (EVOO) BUY
100 Grams white wine
700 Grams liquid stock
50 Grams semi sundried tomatoes, drained
50 Grams unsalted butter BUY
A few basil leaves to garnish
Plenty of freshly grated parmesan to taste

Do

1: Preheat oven to 200°C and line a small baking tray with paper.
2: Place the tomatoes on tray, and drizzle with olive oil and vinegar, and sprinkle with sugar and salt. Roast 15 minutes.Remove from oven.
3: Prepare Hey Pesto. Remove from bowl and set aside. Do not clean bowl if you are continuing to make the risotto.
4: Rinse the quinoa really well and let it drain.
5: Place onion, garlic and 40 g olive oil into the Thermomix bowl and chop 3 sec/speed 5. Saute 5 min/Varoma/Reverse/speed 1.
6: Add drained quinoa and white wine and cook 5 min/Varoma/Reverse/speed 1.5.
7: Add stock, sundried tomatoes and cook 16 min/100°C/Reverse/speed 1.5.
8: Add butter and allow it to melt inside the Thermomix bowl while the risotto rests.
9: Meanwhile, place a good smear of Hey Pesto into each bowl.
10: Pour the risotto on top, garnish with the roasted tomatoes, basil leaves and a veritable blanket of parmesan. Serve immediately.

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!